| 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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