Ingredients Jump to Instructions ↓

  1. 2 cup(s) water 1 cup(s) quick-cooking barley 8 ounce(s) sugar snap peas , trimmed and sliced into matchsticks 1/2 cup(s) chopped fresh flat-leaf parsley 1/4 cup(s) finely chopped red onion 2 tablespoon(s) extra-virgin olive oil 2 tablespoon(s) lemon juice 3/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  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. 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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