Warm farro cereal for a healthy and tasty breakfast: chewy grains topped with your choice of fruits and nuts (can be made vegan)
Happy new year! I like the idea of starting the same way into the brand new year like I start my day – with a healthy and enjoyable breakfast. I had been very bad the last couple of days, too much of everything, although I skipped the nutritional stuff. My body might be able to extract vitamin c from chocolate and cookies or otherwise, I would suffer from a bad scurvy. I have to admit I enjoyed all of it: cheese, wine, cake, meat, and sauces. But to be honest, after all, these days of opulent food, I am craving simple dishes like soups and salads. I even realize what difference this kind of food makes to my well-being in relation to energy and drive throughout the day.
A couple of months ago I had a warm farro cereal at a restaurant and I liked especially the warm cinnamon and sorghum flavors and the chewy texture. The farro had been served with pan fried bananas and sprinkled with chopped nuts. This breakfast changed how I think about farro because until then this grain had been limited to savory dishes. I never thought about it being sweet and for sure never as breakfast material.
warm farro cereal
Especially in the colder months, I like a bowl of warm breakfast cereals and now switch between oats and farro a lot. Although frying bananas are not going to happen in the morning, it is a more than decent breakfast to enjoy (even at work) that fills me up until lunchtime.
- 200 g / 1 cup farro
- 600 ml / 2 ½ cups water
- milk and toppings of your choice
- Pick over and put the farro in a fine-mesh colander. Rinse with cold, running water until the water runs clear. Transfer the farro to a medium saucepan and add water. Bring to a boil, reduce heat and simmer until tender, adding more water if needed.
- Cooking time depends on what kind of farro you are using: whole-grain farro – about 50-60 minutes, semi-pearled farro- about 30-40 minutes, pearled farro – about 20-30 minutes (though there is a 10 minutes version available). Short cooking times are very convenient, but it also means, there is less nutrition in the farro. On the other side, whole-grain farro might be hard to digest, so I stick with the semi-pearled farro.
- Drain any water that is left. Store in an airtight container in your refrigerator for up to five days.
- Top with milk of your choice, add a splash of sorghum, honey or maple syrup and also add fruits like banana, berries, apple pieces and sprinkle with some nuts.