Fun with farro

I’m not sure which particular bucket I’ve been burying my head under for the last few years, but I for one had never heard of farro, the high-protein it grain of 2008 or so (or so the Internet tells me).

But a rider on a bike trip I just came back on swore by it as the breakfast fuel to die for, and given that steel cut oats revolutionized my life when I discovered then a few years back, I thought it had to be worth a try.

I admit it doesn’t look like much — it’s a whole grain that was available at Rube’s Rice in Toronto’s St Lawrence Market – and the cooking process was every bit as long as the Internet recipes said it would be.

But I think I could get hooked on this one, if I can find the time to cook it ahead of time and microwave it back to life in the mornings.

Here’s what I did, in a combination of recipes and invention, because, as anyone who reads this blog knows, following recipes is not my strong point.

Breakfast farro with oats

1/2 cup farro
2 cups water
1 can coconut milk
a handful of dried bananas
a handful of quick cook oatmeal

I brought the water/farro mix up to the boil, switched the pot off and left it, covered, to sit on the stove overnight. That’s the way I cook steel-cut oats and it’s the perfect lazy way to make that work. It doesn’t work quite like that for farro, and by morning the grains were no longer tooth-cracking hard. But they were still a long way from being cooked. So I threw in a can of coconut milk and some very old dried bananas (one of the recipes I was looking at the previous day talked of coconut/banana/faro combination as being an especially good one) and simmered the whole mix gently for another 20 minutes or so.

That seemed to do the trick for the farro, but the mix was somewhat sloppy, and I didn’t really want to throw the excess liquid away, as another of the internet recipes suggested. What about oats to thicken things up?

Add oats, simmer for another five minutes, and there you have it. Four portions of breakfast, one for immediate consumption and three for later (I offered a taste to the spouse, and he rejected the idea). I think it would work with any dried fruit, or with fresh fruit too. You could add milk, or buttermilk, or yogurt too. And the coconut milk is optional too. You could just use water, or maybe even milk. Not sure about the milk. A lot of boiling for that one.

Easy. Honest. And tastes really nice.

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2 Comments »

  1. Claire said

    Farro is the same as spelt, right? I discovered it listed on many Italian pasta boxes when I was in my spelt obsession phase. Love what you’ve done with it!

  2. reno21 said

    This is possible. But I would be guessing if I said either yes or no.

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