Grains in Herby Buttermilk

Ingredients

• •1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro)
• •1 whole small onion, unpeeled, halved
• •3 cloves garlic cloves, crushed
• •2 strips (3x1") strips lemon zest
• •1 to taste Kosher salt
• •1½ cups parsley leaves with tender stems
• •1 cup dill fronds
• •1 cup buttermilk, preferably room temperature
• •½ cup plain whole-milk Greek yogurt, preferably room temperature
• •½ whole lemon
• •2 tablespoons Extra-virgin olive oil (for drizzling)
• •1 to taste Freshly ground black pepper

Cooking Instructions

1. 1.

   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 4 cups 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.

   45 min

2. 2.

   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 yogurt, and whisk until your arm gets a bit tired-3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn't split and get grainy when you add it to the grains).

   5 min

3. 3.

   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.

   3 min

4. 4.

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

   2 min