• About
  • Made in America
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Lucy Lean

Luxurious and Healthy Meals - Memories in the Making

  • COOK
  • LIVE
  • LAUGH
  • ART
  • TRAVEL
  • WELCOME!

in Breakfast/Brunch· Comfort Food· Get Lean· Lean Fixes· Lean Luxury· Lean Luxury Recipe· RECIPES

Farro For Breakfast

Things have been pretty crazy busy for me in the last couple of weeks as the deadline for my book MADE IN AMERICA: OUR BEST CHEFS REINVENT COMFORT FOOD rapidly approaches.

I have been testing so many rich comforting recipes there’s barely time to cook anything else and when it comes to meals most of the food we are eating is something that’s going to end up in the book.

I have a recipe for farro with spring onions and white asparagus in the book – from John Sundstrom of Lark in Seattle – you’ll have to wait until October for that recipe – but I do want to share with you a fabulous way of cooking up farro for breakfast. It’s rich and creamy and definitely comforting.

Farro is a great grain because it’s so versatile.  You can use it in cold in salads – Nancy Silverton makes a tasty farro salad at Pizzeria Mozza with cucumbers and feta (one of my favorites). Hot it can be sweet or savory – Le Pain Quotidien sometimes have a seasonal special of farro with almond milk and berries – it’s a must.

Here’s what I have been making up for breakfast – I can put a pot on the stove simmering away as I get set up for the day – a couple of stirs and a check or two of the water levels and it’s ready. It fills me up and I’m not craving something for elevenses.

[print_this]

Breakfast Farro Porridge

Yield: 2 bowls

1/2 pound farro
water
1 teaspoon salt
1 cup raspberries
1 tablespoon whole milk or greek yogurt
maple syrup

1. Place 1/2 pound farro in a small sauce pan with 1/2 teaspoon of salt and cover with water. Simmer for about 30 – 40 minutes until softened, make sure the farro doesn’t get too dry, add water as needed. When grains are soft and cooked through remove from heat and drain any excess water.
2. Trasfer to two bowls, scatter with raspberries and add 1 tablespoon whole milk or a tablespoon of greek yoghurt. Drizzle with maple syrup and enjoy!

[/print_this]

Filed Under: Breakfast/Brunch, Comfort Food, Get Lean, Lean Fixes, Lean Luxury, Lean Luxury Recipe, RECIPES Tagged With: breakfast, Comfort Food, farro, farro porridge, John Sundstrom, Lark, Made in America, Nancy Silverton, Pizzeria Mozza, porridge, recipe testing, sweet farro

« Fishing for Japan Sunday June 5
Crème Brûlée Doughnut for New York Sunday Breakfast »

Comments

  1. Cathy/ShowFoodChef says

    March 28, 2011 at 12:49 am

    Lucy, great idea and I have a friend coming to visit this week and this is a perfect dish to make/chat/eat at breakfast while we catch up. Thx for the post.

  2. marla says

    March 28, 2011 at 9:38 am

    This sweet breakfast farro looks amazing! Can’t wait to see that book 🙂

  3. Esi says

    March 28, 2011 at 10:58 am

    I love farro! Haven’t tried it for breakfast, but I’ve done quinoa porridge so why not farro? Can’t wait to try

  4. Maria says

    March 28, 2011 at 12:06 pm

    Great way to start the day!

  5. Alison @ Ingredients, Inc. says

    March 28, 2011 at 12:09 pm

    Will try this for sure

I have a present for you

a little lean luxury
My 5 ways to get lean, easy tips to a healthier you.

Subscribe Today!

VIP treatment, in the know and occasional newsletter - plus my gift to you
My 5 ways to get lean, easy tips to a healthier you.

Come on an Adventure

  • COOK
  • LIVE
  • LAUGH
  • ART
  • TRAVEL
  • WELCOME!

looking for something?

Copyright © 2023 Lucy Lean