Hazelnut Barley Pilaf with Pan-Roasted Root Veggies & Harissa Butter

Hazelnut Barley Pilaf

with Pan-Roasted Root Veggies & Harissa Butter

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dinner

Dinner Root Vegetables Nuts Leafy Greens Grain Bowl Middle Eastern Soy-Free Winter Recipes Spring Recipes Chef's Choice
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
550
FAT
19g
CARBOHYDRATES
89g
PROTEIN
12g

MAIN INGREDIENTS

  1. ¾ cup pearled barley
  2. 1 red onion
  3. 8 oz parsnips
  4. 2 carrots
  5. 4 oz Swiss chard
  6. ¼ cup hazelnuts
  7. ¼ oz fresh mint
  8. 1 lemon
  9. ¼ cup apple cider vinegar
  10. 1 tsp turbinado sugar
  11. 2 tbsp vegan butter
  12. 1 tbsp harissa paste
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • 2 small saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the barley
Add the barley to a small saucepan and cover with 2 inches of cold water. Bring to a boil. Cover, reduce heat to low, and cook until tender, about 22 to 25 minutes. Drain barley and transfer to a large bowl.
2
Prepare the vegetables
Peel and thinly slice the onion. Peel the parsnips and carrots and cut into sticks about 4 inches long and 1 inch thick. Destem the Swiss chard and thinly slice the leaves. Roughly chop the hazelnuts. Pick the mint leaves from the stems and hand tear them. Halve the lemon.
3
Pickle the onion
Add the sliced onion, apple cider vinegar, turbinado sugar, and ¼ cup water to a small saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes. Transfer the pickled onion to the fridge to cool.
4
Start the parsnips
Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Once hot, add the parsnip sticks and cook for 5 minutes, turning occasionally and reducing the heat as necessary to prevent burning. Add the carrot sticks, toss, and continue to cook until the vegetables are charred in places and fork-tender, about 5 to 8 minutes more.
5
Finish the pilaf
Add the sliced Swiss chard leaves, chopped hazelnuts, half the lemon juice, and 2 tbsp olive oil to the cooked barley. Season the hazelnut barley pilaf to taste with salt and pepper.
6
Serve
Add the vegan butter and as much harissa paste as you’d like to the parsnips and carrots and toss to combine. Add the torn mint leaves and remaining lemon juice and season with salt. Drain the liquid from the pickled onions. Divide the hazelnut barley pilaf between large bowls or plates. Top with pan-roasted root veggies and pickled onions. Dig in!