• 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


  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.

Recipe Yield: Yield: 6 servings``Serving Size: About 1/2 cup each

Nutritional Information Per Serving:

Calories: 147
Fat: 2.8 grams
Sodium: 6 milligrams
Protein: 2.7 grams
Carbohydrates: 29 grams

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Diabetic Exchanges

2 Vegetable, 1 Bread, 1/2 Fat

Book Title: 1,001 Delicious Recipes for People with Diabetes

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