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


Ingredient Checklist


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.

  • 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; 5.2 g total fat; 0.7 g saturated fat; 301 mg sodium. 108 mg potassium; 23.1 g carbohydrates; 3.7 g fiber; 2 g sugar; 3.7 g protein; 755 IU vitamin a iu; 16 mg vitamin c; 10 mcg folate; 38 mg calcium; 1 mg iron; 4 mg magnesium;

Reviews (3)

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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
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
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
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