* Barley grits are broken-up bits of barley kernels. If you can’t find them, you can use Hull-less Barley and simply break up the kernels a bit in a blender or food processor first.
1 tablespoon extra-virgin olive oil
1 cup thinly sliced ramps (or other onion)
1 cup whole grain barley grits*
3 cups warm vegetable broth, divided
1 cup (1-inch slices) asparagus
¾ cup fresh corn kernels (about 1 ear)
¼ cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon finely grated lemon zest
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
For garnish:
thinly sliced basil (optional)
shaved Parmigiano-Reggiano cheese (optional)
freshly ground black pepper (optional)
Recipe courtesy of Kathryn Conrad [2], WGC Culinary Advisor.
Links
[1] https://oldwayspt.org/grain/barley
[2] http://kathrynconrad.webs.com/