Post by blackcrowheart on Jan 16, 2006 13:47:39 GMT -5
Potatoes & Peppers with Barley
Yield: 6 servings (about 1/2 cup each)
3 lg. poblano chilies, sliced
1 med. onion, chopped
1 T. olive oil or vegetable oil
12 oz. potatoes, unpeeled, cooked, cubed
2 C. cooked barley
2 T. finely chopped cilantro leaves
1/2 tsp. dried cumin
salt and cayenne pepper, to taste
Sauté chilies and onion in oil in large skillet until crisp-tender, about 5
minutes. Add potatoes; sauté 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
from: 1,001 Delicious Recipes for People with Diabetes
Yield: 6 servings (about 1/2 cup each)
3 lg. poblano chilies, sliced
1 med. onion, chopped
1 T. olive oil or vegetable oil
12 oz. potatoes, unpeeled, cooked, cubed
2 C. cooked barley
2 T. finely chopped cilantro leaves
1/2 tsp. dried cumin
salt and cayenne pepper, to taste
Sauté chilies and onion in oil in large skillet until crisp-tender, about 5
minutes. Add potatoes; sauté 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
from: 1,001 Delicious Recipes for People with Diabetes