We love to eat farro and so I was excited to find this recipe which I adapted from npr.org! The key to this recipe is the broiling of the fruit with some honey which causes it to caramelize and the fruit juice to become very vivid. It is important to get farro that looks like it has been flattened a little. My bag of farro from Whole Foods just said “Organic Italian Farro.” The best way to tell if you have some quick cooking farro is to read the preparation instructions for the cook time on the bag you are buying. I didn’t have any grapes this time but can’t wait to try them. The original recipe also had 1 teaspoon of anise seeds or 1/2 teaspoon anise powder, apples and plums so feel free to try this combination too!
- 1 1/3 cups filtered or spring water
- 1 cup rolled farro (I use the Italian Farro from Whole Foods)
- pinch of crunchy sea salt (I use Maldon)
- 1/4 of a cinnamon stick
- 2 cups strawberries and raspberries and/or purple grapes
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons runny honey + more for topping the finished porridge
- 1/2 cup heavy whipping cream or very rich whole milk + more for drizzling over the finished porridge
- 1/2 teaspoon vanilla extract
- Add the water, rolled farro, sea salt, and cinnamon stick to a medium sized saucepan and bring to a boil over medium-high heat. Turn the heat down to low, cover the sauce pan and simmer the porridge for about 10 minutes. If there’s any water left after 10 minutes drain it. Don’t allow the farro to become mushy. It should be chewy.
- Meanwhile, preheat your oven to broil and place your berries and/or purple grapes on a oven proof pan that has been greased with olive oil such as a non-stick cast-iron pan. Coat the fruit with the olive oil then the honey. Stir to combine. Broil your fruit to caramelize it for about 5 minutes. Keep an eye on it so it doesn’t burn. It will bubble up and the juice will become very bright. Remove it from the oven and set it aside.
- Once the porridge is done, add 1/2 cup heavy whipping cream or very rich whole milk and the vanilla. Bring it to a light boil over medium heat. Stir the porridge and turn the heat down to low for about 1 minute.
- Add the candied fruit and its’ juices to the farro and top the porridge with some additional whipping cream, ground cinnamon and honey. Serve immediately.
Serve with some fresh coffee or green tea!
Source: Adapted from npr.org. “Farro: An Ancient And Complicated Grain Worth Figuring Out” by Laura B. Weiss. 2013.