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
thinly sliced basil (optional)
shaved Parmigiano-Reggiano cheese (optional)
freshly ground black pepper (optional)
- Heat oil in a large heavy saucepan over medium-high heat. Add onion to pan; sauté until tender.
- Stir in barley grits; cook 1 minute, stirring constantly. Reduce heat to medium. Add ½ cup broth; cook 2 minutes or until the broth is nearly absorbed, stirring constantly. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in the asparagus and corn kernels; cook 2 minutes, stirring occasionally.
- Stir in cheese, basil, lemon zest, pepper and lemon juice. Serve immediately, topped with additional basil, cheese and pepper if desired.
* 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.
Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.
Saturated Fat: 1.5g