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Rinse the wheat berries and soak in 6 cups cold water for at least 4 hours, preferably overnight. Drain well. 2. Briskly simmer the wheat berries in 1 quart lightly salted water for 1-1/2 hours, or until tender but not soft. Drain the wheat berries in a colander, rinse with cold water, and drain again. Note: You can omit the soaking, but increase the cooking time to 2-1/2 hours. The wheat berries can also be cooked in a pressure cooker, following the manufacturer's instructions. This will take about 30 minutes. 3. Meanwhile, brush the corn with 1 teaspoon olive oil and sprinkle with salt and pepper. Grill the ears over a medium flame on a barbecue (or under the broiler) until nicely browned, 2 to 3 minutes per side. Let the corn cool and cut the kernels off the cob. 4. Core and seed the poblano chili and red and yellow bell peppers. Cut each into strips 1 inch long and 1/4 inch wide. 5. Combine the wheat berries, corn, poblano chili, bell peppers, garlic, jalapenos (if using), cilantro, scallions,
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Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Clean, direct heat — universal hot spice for any cuisine
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta