Barley and Pea Pod Salad

Barley and Pea Pod Salad

The history of barley follows an amazing journey through many cultures and continents around the world reaching back into the latter part of the Stone Age. This ancient grain is rich in nutrients and has high medicinal value. Elizabeth and I are always looking for delicious twists on nutritious grain dishes.

Both hulled and pearled barley are high in protein and dietary fiber. The benefits go on…The researchers at the University of Wisconsin discovered that barley’s endosperm contains a substance that contributes to human health by inhibiting cholesterol production. Barley is also a great source for important vitamins and minerals like calcium, potassium, phosphorous, thiamin, and niacin. The only nutrients lacking in barley are vitamin C and vitamin B12 but in this recipe you can get the C from the lemon juice. We hope you like this delicious dish!! Enjoy!

Serves: 4
Prep Time: 30 minutes

Cook Time: 1hour


2 tsp. freshly grated lemon zest
¼ cup fresh lemon juice
1¼ cups finely chopped shallots
1 small clove garlic, minced
½ tsp. salt and freshly ground black pepper to taste
½ cup olive oil

1 cup pearl barley, rinsed
¼ tsp. salt
1½ cups sugar snow peas or snap peas, stems and strings removed
1 medium-sized red bell pepper, seeded and diced
1 cup grated carrots (3-4 medium)
¼ cup chopped fresh parsley
¼ cup snipped fresh chives
¼ cup toasted almond slivers
¼ cup dried fruit-cranberries, chopped apricots


  1. To make Dressing: Combine all ingredients except olive oil in bowl. Gradually whisk
  2. To make Salad: Mix barley, 2½ cups water and salt in large saucepan; bring to a boil. Lower heat and cook, covered, 40 to 50 minutes, or until barley is tender and most liquid is absorbed. Transfer to large bowl, and let cool, fluffing to prevent sticking.
  3. Cut peas in half on diagonal. Cook in large saucepan of lightly salted water, or steam them until just tender, about 2 minutes. Drain, and refresh under cold running water.
  4. Add red pepper, carrots, parsley, chives, almonds, and peas to barley; toss to mix. Drizzle with dressing, and toss well.