When we think of enjoying a warm breakfast, most of us envision traditional rolled or steel-cut oats, or even quinoa. But what about farro? Farro is a high-fiber, high-protein ancient grain. Very similar to barley, it has an appealing chew when fully cooked. In grocery stores, we most often find farro in the pearled form, meaning the bran has been removed. In Italy, farro is usually found as semi-pearled, so the bran is intact. Either way, its wholesomeness means you won’t be hungry in 30 minutes! In this recipe, the blend of spices creates a balance of sweet and savory. On a cold morning, enjoy this on its own, or spooned over yogurt and topped with seasonal fruit like pomegranate seeds or pear slices. I promise you’ll be fueled and energized as you conquer your day!
Recipe Adapted from NY Times Cooking
Yield: Serves 4 to 6
- 1 C farro (can substitute barley)
- 3 C water
- ¼ C maple syrup or honey
- ½ to 1 tsp. rose water, to taste (optional)
- 1 tsp. ground anise or fennel seeds
- ¾ tsp. ground cinnamon
- ⅛ tsp. freshly grated nutmeg
- ½ C raisins or other chopped dried fruit of choice
- ⅓ C chopped walnuts, almonds, hazelnuts, or a mixture for garnish
- 2 C plain low-fat yogurt (optional)
- Pomegranate seeds or other seasonal fruit, for garnish (optional)
- To the pressure cooker or Instant Pot, combine farro, water, maple syrup/honey, rose water (if using), anise or fennel seeds, cinnamon, nutmeg and raisins/dried fruit. Stir to combine. Cook on high for 25 minutes. Quick release the pressure when done cooking.
- Serve on its own or spoon about ⅓ cup yogurt into bowls and top with farro. Add a handful of chopped nuts and pomegranate seeds or other fruit, if desired.
Add all ingredients to slow cooker, cook on low for 6-8 hours.
By: Erin Pellegrin, RD