| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Poblano peppers, sliced | |
| 2 | Onions, chopped | |
| 1 | T | Olive oil, or vegetable oil |
| 2 1/2 | lb | Russet potatoes, unpeeled |
| cooked cubed | ||
| 2 | c | Cooked barley |
| 2 | T | Finely chopped cilantro |
| leaves | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2606
Calories From Fat: 58
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 212.3mg
Potassium: 7764.7mg
Carbohydrates: 575.9g
Fiber: 92.7g
Sugar: 24.8g
Protein: 72.5g