Instructions: In a 3- to 4-quart pan over high heat, frequently stir tequila, broth, and wheat berries until boiling. Cover pan, reduce heat, and simmer until wheat berries are tender to bite, 45 to 50 minutes.

Drain wheat berries, reserving liquid. Put grain in a wide bowl and return liquid to pan. Boil liquid over high heat, stirring occasionally, until reduced to about 2 tablespoons, about 5 minutes. Add liquid to wheat berries; stir occasionally until cooled to room temperature, about 15 minutes. Stir in chilies, lime juice, cilantro, and green onions, and add salt to taste.

Mound lettuce leaves in a bowl and nest in larger bowl filled with ice. To eat, spoon a little wheat berry salad onto a lettuce leaf and fold leaf over salad to enclose.

This recipe yields 4 cups; 12 servings.

Comments: If making up to 1 day ahead, chill salad and lettuce leaves separately airtight.

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