| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | servings | |
INGREDIENTS
| 6 | lg | Poblano peppers; sliced |
| 2 | md | Onions; chopped |
| 1 | tb | Olive oil; or vegetable oil |
| 2 1/2 | lb | Russet potatoes; unpeeled, cooked, cubed |
| 2 | c | Cooked barley |
| 2 | tb | Finely chopped cilantro leaves |
| 1 | ts | Dried cumin |
| Salt & cayenne to taste |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper. Makes 4 servings. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
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