by Eva Felis on January 12, 2014
I like the idea of starting the same way with my first blog post into 2014 like I start into my day – with a healthy and enjoyable breakfast. I had been very bad the last couple of days, too much of everything, although I skipped the nutritional stuff. My body must be able to extract vitamin c from chocolate and cookies or otherwise I would suffer from a bad scurvy. I have to admit I enjoyed all this cheese, wine, cake, meat and sauces. But to be honest, after all this days of opulent food, I am craving simple dishes like soups and salads. I even realize what difference this kind of food makes to my well-being in relation to energy and drive throughout the day.
A couple of months ago I had a warm farro cereal at a restaurant and I liked especially the warm cinnamon and sorghum flavors and the chewy texture. The farro had been served with pan fried bananas and sprinkled with chopped nuts. This breakfast made me think different about farro. Until then for me it had been limited to savory dishes, never thought about sweet and never about breakfast. Especially in the colder months I like a warm breakfast cereal and switch between oats and farro a lot. Although frying bananas are not going to happen in the morning, it is a more than decent breakfast to enjoy (even at work) that fills me up until lunch time.
warm farro cereal
- 200 g / 1 cup farro
- 600 ml / 2 ½ cups water
- milk and toppings of your choice
- Pick over and put the farro in a fine-mesh colander. Rinse with cold, running water until the water runs clear. Transfer the farro to a medium saucepan and add the water. Bring to a boil, reduce heat and simmer until tender, adding more water if needed. Cooking time depends on what kind of farro you are using: whole-grain farro – about 50-60 minutes, semi-pearled farro- about 30-40 minutes, pearled farro – about 20-30 minutes (though there is a 10 minutes version available). Short cooking times are very convenient but that also means there is less nutrition in the farro. On the other side whole-grain farro might be hard to digest, so I stick with the semi-pearled farro.
- Drain any water that is left. Store in an airtight container in your refrigerator for up to five days.
- Then: top with milk of your choice
- add a splash of sorghum, honey or maple syrup
- add fruits like banana, berries, apple pieces…
- sprinkle with some nuts
For a fast breakfast at work: at home in the morning I just put the cooked farro into a jar, top it with almond milk and frozen cherries and put the lid on. Then I get hungry I just pop it into the microwave oven for one minute and add a sliced banana to the hot cereals.