BARLEY WITH PEPPERS AND POTATOES

There's some stuff here that would add zing to our ole Barley Casserole.


BARLEY WITH PEPPERS AND POTATOES

Yield: 6 servings (about 1/2 cup each)
Source: "1,001 Delicious Recipes for People with Diabetes"

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 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.

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