Friday, May 13, 2005

Sugar Snap Pea and Barley Salad

Sugar Snap Pea and Barley Salad (Adapted from Eating Well)

1 1/2 cup vegetable broth
1 1/2 cups water
1 cup pearl barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup chopped parsley
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In a medium saucepan, bring broth and water to a boil - stir in barley, cover, reduce heat and cook until tender, about 45 minutes. Remove from the heat and let stand, covered, for 5 additional minutes.

Drain barley and rinse under cool water. Place the barley in a large bowl and add snap peas, parsley, onion, oil, lemon juice, salt and pepper - toss well to combine. Cover and let sit in the refrigerator for about an hour before serving.

Makes about 4 to 6 servings.

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