Farro and Oatmeal Porridge


 

Farro Oatmeal Porridge

Most mornings I make myself a smoothie for breakfast. On very cold mornings, I’m not always craving an icy drink, but instead I’m craving a creamy, steamy bowl of warmth. On these (too many!) snowy days, this bowl of porridge is the ultimate comfort food. The topping options are many. My porridge is topped with toasted coconut flakes, slivered almonds, cinnamon and unsweetened almond milk. Consider other types of nuts or nut butters, dried or fresh fruit, chia seeds or pepitas.

Farro is not a gluten-free grain, but rather a grain low in gluten and high in vitamin B. You could make this porridge with just oats. Oats are naturally gluten-free, but can be cross-contaminated with wheat during processing. Bob’s Red Mill makes gluten-free oats. Don’t be afraid to consider other grains such as quinoa, amaranth or buckwheat, all of which are wheat-free grains and bring a different texture to the dish.

  • 1 cup farro, rinsed
  • 2 quarts water
  • Kosher salt
  • 1 cup oats
  • 2 cups water
  • Cinnamon, for garnish

Place the farro in a large pot, cover it with the water and add 2 pinches of salt. Bring to a boil, reduce the heat and simmer, uncovered, for about 30 to 35 minutes. Farro is done when it’s tender, but still a little chewy.  This recipe makes about 2 cups. I make and store the farro separately. You can use the extra farro for other dishes, like salads and savory dishes.

In a large pot over high heat, bring 2 cups water to a boil, then add the oats and season with a pinch of salt. Reduce the heat to medium and cook, stirring frequently , until tender, about 5 minutes. Add the farro (or other grains) to the oats and cook for another 2 minutes. Remove from the heat and add the cinnamon and your choice of toppings.

Source: WSJ

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