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Barley with Peppers and Potatoes




Source of Recipe


Marla


List of Ingredients




Diabetic Barley with Peppers and Potatoes


- 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


Recipe





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.

Yield: 6 servings (about 1/2 cup each)


Nutritional Information Per Serving (about 1/2 cup each):
Calories: 147, Fat: 2.8 g, Saturated Fat: 0.4 g, Cholesterol: 0 mg,
Sodium: 6 mg, Protein: 2.7 g, Carbohydrate: 29.3 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat