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Send a Meal BlogTuesday, May 11 2010
Ingredients
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
Directions
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 Facts
Calories 152, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 301 mg, Carbohydrate 23 g, Fiber 4 g, Protein 4 g, Potassium 108 mg. Daily Values: Vitamin A 15%, Vitamin C 25%. Exchanges: Starch 1,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet.       Comments:
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