Grains In Herby Buttermilk Recipes

GRAINS IN HERBY BUTTERMILK

Grains in Herby Buttermilk image

The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Lunch Grains Barley Buttermilk Herb Dill Parsley Yogurt Vegetarian Soy Free Peanut Free Tree Nut Free Healthy

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro)
1 small onion, unpeeled, halved
3 garlic cloves, crushed
2 (3x1") strips lemon zest
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 lemon
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper

Steps:

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.
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).
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.

HERB BUTTERMILK DINNER ROLLS

Herb Buttermilk Dinner Rolls image

When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. -Sue Friesen, Thorold, Ontario

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm buttermilk (110° to 115°)
4 tablespoons butter, melted, divided
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1 large egg, room temperature
2-3/4 to 3-1/4 cups all-purpose flour

Steps:

Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.

Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 186mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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2020-02-11 1 cup mixed unhulled grains (such as spelt, whole barley, and/or whole farro) 1 small onion, unpeeled, halved 3 garlic cloves, crushed 2 3x1" …
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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.
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).
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.

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