| Ingredients: 6 lrg Poblano peppers, sliced
2 med Onions, chopped
1 tbl Olive oil, or vegetable oil
2 1/2 lb Russet potatoes, unpeeled, cooked, cubed
2 cup Cooked barley
2 tbl Finely chopped cilantro leaves
1 tsp Dried cumin
Salt & cayenne to taste | |
| Procedures: * 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. Note: |
