Hazelnut Barley Pilaf

Add pearled barley to a small saucepan and cover with 2 inches cold water. Bring to a boil, cover, reduce heat to low, and cook until tender, 22 to 25 minutes. Drain, and transfer cooked barley to a large bowl.

Peel and thinly slice the red onion(s). Peel parsnips and carrots and slice into sticks about 4 inches long and 1 inch thick. Destem the Swiss chard and thinly slice the leaves. Roughly chop the hazelnuts. Pick mint leaves and tear into pieces. Halve and juice the lemon(s).

Add sliced red onion, apple cider vinegar, turbinado sugar, and ¼ cup (½ 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.

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium heat. Add sliced parsnip and cook for 5 minutes, turning occasionally. Add sliced carrot and continue to cook until the vegetables are fork-tender and charred in places, another 5 to 8 minutes. TIP: Continue to the next step while the vegetables cook.

Add sliced Swiss chard leaves, chopped hazelnuts, just 1 tbsp (2 tbsp) lemon juice, and 2 tbsp (4 tbsp) olive oil to the cooked barley. Taste, and add salt and pepper as necessary.

Add butter and as much harissa paste as you’d like to the parsnips and carrots, and toss. Remove skillet from heat and add torn mint leaves, just 2 tsp (4 tsp) lemon juice, and a pinch of salt. Drain liquid from the pickled onions. Divide the hazelnut barley pilaf between large bowls and top with pan-roasted root veggies and pickled onions. Dig in! TIP: We suggest using all of the harissa paste, or less if you’re sensitive to spice.