Barley with Peppers and Potatoes
6 large poblano peppers, sliced
2 medium onions, chopped
2 1/2 pounds russet potatoes, unpeeled, cooked, cubed
2 cups cooked barley
2 tablespoons finely chopped cilantro leaves
1 teaspoon dried cumin
Salt and Cayenne, to taste
Saute peppers and onions in water or some stock, in a large nonstick
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 and cumin.
Season to taste with salt and pepper. Makes 4 servings.