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Farro Porridge

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"Farro has a similar chew to steel-cut oats but has a nuttier flavor. I reach for it when I want something warm and filling, but a little different in the morning. Add fresh fruit, poppy seeds, and nuts for a sweet option, or make it more savory with leftover roasted vegetables and Parmesan sprinkled on top."

List of Ingredients

â—¦ 1 ¼ cups farro
â—¦ ¼ cup unsalted butter
â—¦ 2 ¼ cups whole milk or alternative milk of choice
â—¦ ½ teaspoon kosher salt
â—¦ Toppings of choice


Recipe

Place the farro in the bowl of a food processor and pulse until the farro is partially ground to the size of cornmeal, with some bigger pieces still visible.

In a small pan, melt the butter over medium-high heat. Once the butter is melted, add the ground farro and stir until coated with butter and lightly golden, about 1 minute. Slowly pour in the milk, whisking to prevent any clumps. Add the salt and continue to stir until the mixture begins to boil.

Reduce the heat to low and continue to stir often until the mixture is thickened and most of the milk is evaporated 10 to 12 minutes. For an even thicker porridge, continue cooking until your desired consistency. Remove the porridge from the heat and let cool for 5 minutes. Divide among four bowls and serve immediately with toppings of choice, such as crème fraîche or sour cream, fruit, toasted nuts, or spiced poached cherries.

Serves 4