1400 700 vegan hazelnutbarleypilafwithpanroastedrootveggies horizontal

Hazelnut Barley Pilaf

with Pan-Roasted Root Veggies & Harissa Butter

dinner

Root Vegetables Nuts Lemon Leafy Greens Fruit Coconut Carrot Grain Bowl Dinner Middle Eastern Soy-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
570
FAT
19g
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 (coconut, hazelnut), wheat
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the barley

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

2
Prepare the vegetables

Peel and thinly slice the red onion(s). Peel the 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 and tear the mint leaves. Halve and juice the lemon(s).

3
Pickle the onion

Add the 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, toss, and continue to cook until the vegetables are fork-tender and charred in places, another 5 to 8 minutes.

5
Finish the pilaf

Add the 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 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, just 2 tsp (4 tsp) lemon juice, and a pinch of salt. Drain the 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!