Pepper-Potato Barley

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 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
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