Average: 0 (0 votes)
Active time
35 minutes
Total time
35 minutes
4 servings
Serving Size
about 1 cup

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)

  1. Heat oil in a large heavy saucepan over medium-high heat. Add onion to pan; sauté until tender.
  2. 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.
  3. 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.


Calories: 270
Fat: 6g
Saturated Fat: 1.5g
Sodium: 790mg
Carbohydrate: 46g
Fiber: 10g
Protein: 10g

Yield: 4 servings

Serving Size: about 1 cup

How'd it Taste?

Reed Letsinger
This is simply amazing.

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