I woke up early and decided to whip up this farro recipe for breakfast. I discovered farro not too long ago, and had it as a side-dish with dinner here. I was intrigued when I saw it as a breakfast dish in this cookbook- Huckleberry: Stories, Secrets, And Recipes From Our Kitchen, by Zoe Nathan. Stay tuned to the blog, as it may just be part of our give-away series! This cookbook has so many great breakfast and brunch recipes. It has some more elaborate and decadent brunches that I can't wait to try over the holiday season. In the meantime, I am glad it also has some simple and healthy recipes.
The recipe is easy but does take a little while to cook- 25 minutes. I cut the sugar and butter down a lot, and it still tasted great. The toasted walnuts really add a lot. Here is my adapted version
- 1 cup farro (200g)
- butter (it calls for 2 tablespoons but I used less than 1)
- 2 cups water + 1 Tablespoon
- 1 cup blueberries (mine were frozen)
- 1 teaspoon brown sugar
-3/4 cup milk ( I am all out so I used vanilla almond milk)
- 1/4 cup walnuts
- preheat oven to 375F to toast walnuts
- In small saucepan over high heat, melt half the butter. Add salt and farro and toast farro, 1-2 minutes, stirring it around a bit so it gets coated, until it starst to smell nutty and delicious. Add 2 cups of water. Bring to a boil and then reduce heat and simmer for 25 minutes, until liquid has evaporated
- In the meantime bake walnuts for 5-7 minutes. Be sure to check them often so they dont burn.
- In another pan, melt other half of butter, add blueberries, brown sugar and a pinch of salt- saute 2 minutes.
- Add milk to blueberries and saute for 5-10 minutes until most of the liquid is absorbed.
- portion farro into 2 bowls, top with blueberries and walnuts.
Can be kept in the fridge up to 3 days. Add some milk when reheating.