Sandwich Wrap with Wheat Berry Spread
Recipe from Grain Mains, by Bruce Weinstein and Mark Scarbrough, reprinted with permission
Makes 4 servings
For the Wheat Berry Spread:
1/2 cup wheat berries, preferably hard red wheat berries
1 can (15 ounces) black-eyed peas, drained and rinsed
6 tablespoons fresh lemon juice
2 tablespoons tahini
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced or put through a garlic press
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large thin flatbreads, lefse, whole wheat tortillas, or other breadish vehicles suitable for a wrap sandwich
About 1 1/2 cups shredded iceberg lettuce
1 large tomato, very thinly sliced
1 large avocado, thinly sliced
Up to 8 pickled jalapeno rings (optional)
Up to 1 cup radish, sunflower, or other sprouts (optional)
1. Cook the wheat berries: Soak the wheat berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the wheat berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender but with a little chew, about 1 hour. Drain thoroughly in that sieve or colander, shaking the sieve or colander to get rid of excess moisture.
2. Make the Wheat Berry Spread: Place the cooked wheat berries in a large food processor. Add the black-eyed peas, lemon juice, tahini, oil, cumin, garlic, salt, and pepper. Process until fairly pasty, scraping down the inside of the bowl once or twice to make sure all the wheat berries take a death spiral. The mixture won’t get as smooth as hummu, but close.
3. To make a wrap: Lay a flatbread or tortilla on your work surface, then spread it with a rounded 1/2 cup of the wheat berry spread. Top with some lettuce, tomatoes, and avocado, as well as jalapeno rings and sprouts (if using). Roll it up and dig in!