1400 700 vegan hazelnutbarleypilafwithpanroastedrootveggies horizontal

Hazelnut Barley Pilaf

with Pan-Roasted Root Veggies & Harissa Butter

dinner

Spring Recipes Winter Recipes Soy-Free Middle Eastern Grain Bowl Leafy Greens Nuts Root Vegetables Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
560
FAT
19g
CARBOHYDRATES
91g
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

  • Large nonstick skillet
  • Small saucepan
  • Small saucepan with lid

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, 22 to 25 minutes. Drain barley and transfer to a large bowl.

2
Prepare the vegetables

Peel and thinly slice the red 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 and tear the mint leaves. Halve and juice the lemon.

3
Pickle the onion

Add the sliced red 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 roasted vegetables

Heat a large nonstick skillet with 1 tbsp olive oil over medium heat. Add the parsnip sticks and cook for 5 minutes, turning occasionally. (Reduce 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, another 5 to 8 minutes.

5
Finish the pilaf

Add the sliced Swiss chard leaves, chopped hazelnuts, just 1 tbsp lemon juice, and 2 tbsp olive oil to the cooked barley. Taste, and add salt and pepper as necessary.

6
Serve

Add the butter and as much harissa paste as you’d like to the roasted parsnips and carrots, and toss. Remove the skillet from heat and add the torn mint leaves, 2 tsp lemon juice, and a pinch of salt. Drain the liquid from the pickled onions. Divide the hazelnut barley pilaf between large bowls or plates, and top with pan-roasted root veggies and pickled onions. Dig in!