-2 cups water
-4 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-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
-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, lemon infused extra virgin olive oil, salt and pepper and toss to combine.