1001 Low-Fat Veg: Barley With Peppers And Potatoes

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* Exported from MasterCook *

 

Barley With Peppers And Potatoes

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 548

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Potatoes

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large poblano chilies -- sliced

2 medium onions -- chopped

1 tablespoon olive oil -- or vegetable oil

2 1/2 pounds russet potatoes -- unpeeled

cooked and cubed

2 cups cooked barley

2 tablespoons finely chopped cilantro leaves

1 teaspoon dried cumin

Salt and cayenne pepper -- to taste

 

4 servings (about 1 1/2 cups each)

 

Here's a variation on the delicious Mexican " rajas con papas. " If poblano

pepper are not available, substitute green bell pepper and 1 to 2 teaspoons

minced jalapeños.

 

1. Sauté chilies and onions in oil in large skillet until crisp-tender,

about 5 minutes. Add potatoes; sauté until browned, 5 to 8 minutes.

 

2. 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.

 

Per Serving: Calories: 464, % Calories from fat: 8, Fat (gm): 4.4,

Saturated fat (gm): 0.6, Cholesterol (mg): 0, Sodium (rug): 29.3, Protein

(gm): 10.2, Carbohydrate (gm): 99.7, Exchanges: Milk. 0, Vegetable: 4.0,

Fruit: 0.0, Bread: 5.0, Meat: 0.0, Fat: 0.0.

 

 

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