Diabetes Recipes

Pepper-Potato Barley

0 rating(s)
Pepper-Potato Barley

Select a rating:

Thank You!

Nutrition Facts

Makes: 6 Serving(s)

Amount Per Serving

Calories: 147

Total Fat: 2.8g

Cholesterol: 0mg

Sodium: 10mg

Total Carbohyrdates: 29g

Protein: 2.7g

Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat:


Make this for: Dinner

Category: Rice, Beans & Potatoes

This Recipe Makes: 6 Serving(s)


Barley isn't just for soup anymore. This grain makes an excellent choice as the starring ingredient in main courses, side dishes, breakfast fare and more. In addition to its versatility, barley is a nutritious food that is high in fiber and low in fat.

What you'll need

  • 3 large poblano chilies, sliced
  • 1 med onion, chopped
  • 1 tbsp. olive oil or vegetable oil
  • 12 oz Russet potatoes, unpeeled, cooked, cubed
  • 2 cup cooked barley
  • 2 tbsp. finely chopped cilantro leaves
  • 1/2 tsp. dried cumin
  • 1 dash salt, to taste
  • 1 dash cayenne pepper, to taste


  • Step 1
    Saute chilies and onion in oil in large skillet until crisp-tender, about five minutes.
  • Step 2
    Add barley to skillet; cook over medium heat until hot through, three to four minutes. Stir in cilantro and cumin. Season to taste with salt and cayenne pepper.

Diabetic Exchanges

  • Starch: 1
  • Non-Starchy Vegetables: 2
  • Fat: 1/2