Pepper Potato Barley Recipe
Diabetic Friendly Recipe
Pepper Potato Barley with Poblano chilies, onion, russet potaotes, cooked barley, cilantro, cumin and cayenne.
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.
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, to taste
Cayenne pepper, to taste
Saute chilies and onion in oil in large skillet until crisp-tender, about five minutes.
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.
Recipe makes 6 servings
Serving Size: 1/2 cup
Calories: 147; Fat: >2.8g; Cholesterol: 0mg; Sodium: 6mg; Carbohydrates: 29.3g; Protein: 2.7g;
Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat
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