Grains in Herby Buttermilk

Ingredients for Grains in Herby Buttermilk

• 240ml mixed unhulled grains (such as spelt, whole barley, and/or whole farro)

• 1 small onion, unpeeled, halved

• 3 spicchi d'aglio, schiacciati

• 2 (3x1") strips lemon zest

• Sale kosher

• 1 1/2 cups parsley leaves with tender stems

• 1 tazza di foglie di aneto

• 1 cup buttermilk, preferably room temperature

• 120ml plain whole-milk Greek yoghurt, preferably room temperature

• 1/2 limone

• Olio extravergine di oliva (per condire)

• Pepe nero macinato fresco

How to make Grains in Herby Buttermilk

Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 950ml water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35–45 minutes; pluck out and discard onion, garlic, and lemon zest.

Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yoghurt, and whisk until your arm gets a bit tired—3 minutes should do the trick (whisking the mixture well will ensure that the yoghurt doesn’t split and get grainy when you add it to the grains).

Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface.

Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.

Avvertenza

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