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.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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.
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 INFORMATION: Per serving: 152 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 4 g protein; 4 g fiber; 301 mg sodium; 108 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat

Bland... perhaps it would have been better with brown rice, or couscous & allowed to meld... not much flavor.

Jacqueline, Buffalo, NY

This recipe is so tasty and so simple. We loved it. I did not have a lemon so I used a lime. Very nice and healthy, too.

Jeanie, Howell, MI

I loved this salad! I'd never used quick barley before and will keep it on hand from now on. The long slices of snap pea are so pretty, too.

Sally, Tulsa, OK