Hazelnut Barley Pilaf

with Pan-Roasted Root Veggies & Harissa Butter

dinner

Root Vegetables Nuts Lemon Leafy Greens Fruit Carrot Grain Bowl Dinner Middle Eastern Soy-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
600
FAT
23g
CARBOHYDRATES
92g
PROTEIN
13g

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 (6 tbsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (hazelnut), wheat
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the barley

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.

2
Prepare the vegetables

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).

3
Pickle the onion

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.

4
Start the roasted vegetables

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.

5
Finish the pilaf

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.

6
Serve

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.