Ingredients

• 3 large poblano chilies, sliced
• 1 medium onion, chopped
• 1 tablespoon olive oil or vegetable oil
• 12 ounces russet potatoes, unpeeled, cooked, cubed
• 2 cups cooked barley
• 2 tablespoons finely chopped cilantro leaves
• 1/2 teaspoon dried cumin
• Salt and cayenne pepper, to taste

Directions

1. Saute chilies and onion in oil in large skillet until crisp-tender, about 5 minutes. Add potatoes; saute until browned, 5 to 8 minutes.
2. Add barley to skillet; cook over medium heat until hot through, 3 to 4 minutes. Stir in cilantro and cumin. Season to taste with salt and cayenne pepper.