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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008


Recipe Summary

30 mins


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

152 calories; protein 3.7g; carbohydrates 23.1g; dietary fiber 3.7g; sugars 1.8g; fat 5.2g; saturated fat 0.7g; vitamin a iu 755.5IU; vitamin c 15.8mg; folate 9.9mcg; calcium 38.4mg; iron 0.8mg; magnesium 4.4mg; potassium 107.9mg; sodium 300.6mg.

Reviews (1)

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: 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
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: 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