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.