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. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

151 calories; total fat 5.2g 8% DV; saturated fat 0.7g; cholesterolmg; sodium 301mg 12% DV; potassium 108mg 3% DV; carbohydrates 23.1g 7% DV; fiber 3.7g 15% DV; sugar 2g; protein 3.7g 7% DV; exchange other carbs 2; vitamin a iu 755IU; vitamin c 16mg; folate 10mcg; calcium 38mg; iron 1mg; magnesium 4mg; thiaminmg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2013
Excellent salad I toasted the barley in the oven first then cooked it in the water I added fresh dill also. It was a huge hit! Read More
Rating: 3 stars
10/29/2011
Easy hearty and tasty I made it exact to the measurement and it came out quite well. It is fluffy and hearty at the same time. I am looking out for other crunchy options to replace sugar snap peas just to make this with whatever veggies I have got in my fridge. Read More
Rating: 5 stars
10/29/2011
fabulous with some changes I doubled the lemon and added 1/4 c fresh chopped basil. also increased the purple onion to 1/2 onion. i like the barley in this - excellent contrast to the peas. Pros: tangy nice blend of crunch and carbs Read More
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