April 10, 2010

Peppers and Potatoes

6 large Poblano peppers, sliced.
2 medium onions, chopped.
1 tbsp. of olive oil,
2 1/2 lb of russet potatoes, unpeeled, cooked, cubed.
2 cups of cooked barley.
2 tbsp. of finely chopped cilantro leaves.
1 tsp. of dried cumin.
Salt and cayenne, to taste.

Saute the peppers and onions in the olive oil in a large skillet until crisp tender (4-5 minutes).

Add the potatoes;, saute until browned (6-8 minutes).

Add the barley to skillet; cook over medium heat until hot through (3-4 minutes).

Stir in cilantro and cumin.

Season to taste with salt and pepper.

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