Ingredients
- 2 cups water
- 1 cup quick-cooking barley
- 8 ounces sugar snap peas, trimmed and sliced into matchsticks
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup finely chopped red onion
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 152
- Carbohydrates: 23g
- Fat: 5g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 108mg
- Sodium: 301mg
- Exchanges: 1 starch, 1 vegetable, 1 fat
- Carbohydrate Servings: 1