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Monday, May 14, 2012

Farro Porridge

I have a love affair with farro. This tiny grain came into my life and has stolen the #1 spot over steel cut oats, oatmeal, and rice pudding. Farro is a nutrient dense alternative to wheat and is low in gluten. It also has more protein than most traditional grains which helps keep you statisifed longer.

Farro can be used many ways- as porridge, in soups as a side dish, risotto, farro pasta and more. 

This quick farro porridge with berries is a new favorite in our household.

 (Sorry about the poor photos, I just snapped them quick with my camera phone)
1 cup cracked farro
(If you can't find cracked farro, feel free to also buy whole farro and place in a food processor for about 5 minutes or until powdery with some chunky pieces)
3 cups water
a few pinches salt

Add-in:2+ Tbsp maple syrup
1/2 cup milk or creamer (for pouring over top as desired)
1 cup sliced farmer's market organic berries
1/2 cup crushed raw walnuts
other: additional berried, dried fruits, spices like cinnamon, vanilla..
1. Add farro to dry soup pot - over high heat. Allow grains to toast in dry pan for about a minute. Tossing around a bit.
2. Add in water and salt.
3. bring to a boil, reduce heat to low and simmer for about 15 minutes. If you simmer covered with a lid be sure to monitor closely - as farro can bubble quite rapidly - spilling over the pot. NOTE: this method is for cracked farro. Whole grain farro will take longer to cook.
4. When farro has reached a cooked consistency, add ingredients like maple syrup and spices.
5. Serve in a bowl with milk or creamer poured over top - I like a nice amount to loosen the cooked farro.
6. Add berries and walnuts - and anything else. Serve!
This was the final product and it was delicious. I added in maple syrup, crushed walnuts, fresh organic blueberries and a splash of almond milk.


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