Sugar Snap Pea & Barley Salad |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 5 |
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You get two sides in one with this dish-whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken. Ingredients:
2 cups water |
1 cup quick-cooking barley |
8 ounces sugar snap peas, trimmed and sliced into matchsticks |
1/2 cup flat leaf parsley, chopped fresh |
1/4 cup red onion, finely chopped |
2 tablespoons extra virgin olive oil |
2 tablespoons lemon juice |
3/4 teaspoon salt |
1/4 teaspoon fresh 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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