Hazelnut Barley Pilaf
with Pan-Roasted Root Veggies and Harissa Butter
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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.
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.
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.
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.
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.
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!