Herbed Barley Bowl

Preheat the oven to 400°F. Place the barley in a small pot and cover with water. Bring barley to a boil, season with salt, and cook until tender, about 20 to 25 minutes. Drain barley and toss with 1 tsp oil to prevent it from sticking.

Rinse, dry, and deseed the mini peppers. Cut peppers into very thin strips, about ¼ inch thick. To a small pot add the cut peppers, sugar, ¼ cup water, apple cider vinegar, pink peppercorns, and a pinch of salt. Bring to a boil and then reduce heat. Let simmer until the peppers are soft and the liquid is syrupy, about 10 to 12 minutes. Remove from heat.

Using a damp paper towel, clean the mushrooms and slice thinly. Mince the garlic. Rinse and dry the parsley, mint, and scallion. Pick the mint and parsley from their stems and discard the stems. Chop half of the parsley and half of the mint. Slice the scallion into thin rounds. Place the pistachios on a baking sheet and bake until toasted, about 5 to 7 minutes.

Place a large skillet over medium-high heat and heat 2 tbsp olive oil. Add the mushrooms in a single layer and cook, undisturbed, until they are golden brown on the first side, about 3 to 4 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, stirring often, until golden brown all over, about 5 to 6 more minutes. You may need to turn down your heat to avoid overcooking.

Reduce heat to medium and add the garlic and Brooklyn Buttah to the skillet. Tip skillet toward you so butter pools at the edge and use a spoon to baste the mushrooms a few times. Add the cooked barley to the mushroom skillet along with the chopped mint, parsley, and scallions. Stir to combine and season with salt and pepper.

Chop the toasted pistachios. To a medium bowl, add the arugula. Season arugula with salt and pepper. Rinse and halve the lemon. Squeeze half of the juice onto the barley and the other half on the arugula. Divide herbed mushroom barley between large bowls. Top with arugula salad, pickled peppers, and remaining herbs and pistachios.