I bought poblano chiles for the first time on Saturday at the market and wasn't quite sure what to do with them. One look through the trusty Gourmet Cookbook and I found the perfect recipe. The original recipe was for a pasta salad, but I had some kamut (a type of wheat) in the pantry, so I decided to use that instead. I'm glad I did - this recipe is fantastic as a grain salad. I'm sure wheat berries, farro, barley, or brown rice would work beautifully as well. If you are like me and have several hippie whole grains in your pantry, now is the time to use them! This dish is packed with late summer produce - tomatoes, peppers, and corn. It's a bit of a pain to roast each vegetable separately, but it really doesn't take that long. I had fun roasting the chiles over an open flame on the stovetop - I was a tad nervous that they would catch on fire and fill the air with chile smoke, but I didn't have a problem. I also really enjoyed the dry-roasted onions - I've never cooked onions this way before. I was very very happy with how this dish turned out - it is sooo good! Healthy and colorful and just packed with flavor. Oh, and the leftovers make perfect lunches.
