Barley seems suited to cold weather and filling foods, yet here it has pride of place in a dish that smacks more of spring. Sugar snap peas, uncooked so they stay nice and crisp, provide great crunch and vibrant green color. Red onion and lemon lend bite.
- 2 cups water
- 1 cup quick-cooking barley
- 8 ounces fresh sugar snap peas, ends and strings removed, cut on the diagonal into thin strips (julienne)
- Leaves from 1/4 bunch flat-leaf parsley, chopped (1/2 cup)
- 1/4 medium red onion finely chopped (1/4 to 1/3 cup)
- 2 tablespoons extra-virgin olive oil
- Freshly squeezed juice from 1/2 or 1 lemon (2 tablespoons)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Bring the water to a boil in a medium saucepan over medium-high heat. Stir in the barley; cover, reduce the heat to medium and cook for 10 to 12 minutes or according to the package directions. Remove from the heat; cover and let stand for 5 minutes.
Pour the barley into a colander and rinse with cool water; let drain for a few minutes, then transfer to a large bowl. Add the snap peas, parsley, onion, oil, lemon juice, salt and pepper; toss to combine. Refrigerate until ready to serve.
Adapted from "Eating Well 500 Calorie Dinners," by Jessie Price, Nicci Micco and the Eating Well Test Kitchen (Eating Well, 2010).
Tested by Jane Touzalin.
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