Categories: Sides, Vegetables

Ingredients

• 1 cups water
• 1/2 cup quick-cooking barley
• 4 ounces sugar snap peas, trimmed and sliced into matchsticks
• 1/4 cup chopped fresh flat-leaf parsley
• 1/8 cup finely chopped red onion
• 1 tablespoons extra-virgin olive oil
• 1 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.

2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.

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