Barley with Peppers and Potatoes
Yield: 6 servings Serving Size: About 1/2 cup each Ingredients: 3 large poblano chilies, sliced 1 medium onion, chopped 1 tablespoon olive oil or vegetable oil 12 ounces russet potatoes, unpeeled, cooked, cubed 2 cups cooked barley 2 tablespoons finely chopped cilantro leaves 1/2 teaspoon dried cumin Salt and cayenne pepper, to taste Directions: Saute chilies and onion in oil in large skillet until crisp-tender, about 5 minutes. Add potatoes; saute until browned, 5 to 8 minutes. Add barley to skillet; cook over medium heat until hot through, 3 to 4 minutes. Stir in cilantro and cumin. Season to taste with salt and cayenne pepper. Calories: 147 Protein: 2.7 g Sodium: 6 mg Fat: 2.8 g Carbohydrates: 29.3 g Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat Enjoy When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
