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Hooray, spring has arrived! Celebrate the new season in style with our favorite grain and a traditional spring vegetable, asparagus. To help you get started, here’s a delicious twist on traditional risotto. For our version, we’ve substituted fiber-rich pearl barley for rice and have paired it with oven-roasted asparagus spears and savory Reggiano-Parmigiano cheese. Now this is spring dining at its best!
Barley basics: finding, storing & cooking
Tip of the month
What's on the menu
Check these easy ways to flavor up your favorites
Get your kids on the barley bandwagon
Going vegetarian? Check out these handy tips