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Pepper-Potato BarleyIngredients: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 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 six servings (about 1/2 cup each). Nutritional information per serving: Calories: 147 Fat: 2.8g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 29.3g Protein: 2.7g Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat Courtesy of FitnessandFreebies.com Back to Previous Page
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