Sunday Supper: Dinner In Less Than 1 Hour

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2 cups hulled or pearl barley

1 teaspoon kosher salt + more to taste

12 ounces carrots, peeled and cut into medium dice

8 ounces zucchini, cut into large dice

5 radishes, cut into medium dice

1 cup chopped red spring onion, greens reserved (see Note)

2 tablespoons extra-virgin olive oil + more to drizzle

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

1 clove garlic, chopped

-- Freshly ground black pepper, to taste

1/2 cup walnut pieces

-- Reserved spring onion greens (optional), thinly sliced

1/2 cup grated Parmesan cheese

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