About
Make this for: Dinner
Category: Rice, Beans & Potatoes
This Recipe Makes: 6 Serving(s)
Summary
Barley isn’t just for soup anymore. This grain makes an excellent choice as the starring ingredient in main courses, side dishes, breakfast fare and more. In addition to its versatility, barley is a nutritious food that is high in fiber and low in fat.
What you’ll need
3 large poblano chilies, sliced
1 med onion, chopped
1 tbsp. olive oil or vegetable oil
12 oz Russet potatoes, unpeeled, cooked, cubed
2 cup cooked barley
2 tbsp. finely chopped cilantro leaves
1/2 tsp. dried cumin1 dash salt, to taste
1 dash cayenne pepper, to taste
Instructions
Step 1
Saute chilies and onion in oil in large skillet until crisp-tender, about five minutes.
Step 2
Add barley to skillet; cook over medium heat until hot through, three to four minutes. Stir in cilantro and cumin. Season to taste with salt and cayenne pepper.
Diabetic Exchanges
Starch: 1Non-Starchy Vegetables: 2Fat: 1/2
