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.
From Eating Well Magazine; serves 6; ready in 30 minutes

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

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. 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.