Creamy Farro Porridge with Fresh Fruit
You are going to love this creamy breakfast
- 1 cup pearled farro
- 2 cups water
- 6 ounce container plain 2% Greek yogurt
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch sea salt
- 1 cup strawberries hulled and halved or quartered
- 1 cup cherries pitted and halved
- 1 cup grapes
- 1 orange peeled and segmented
In a medium saucepan, combine the pearled farro and water and bring to a boil. Reduce the heat to low, cover, and simmer until the farro is tender and has absorbed all of the water, about 30 minutes.
Remove the saucepan from heat, fluff the farro with a fork, and stir in the maple syrup, cinnamon, and vanilla extract. Let cool for 10 to 15 minutes, or overnight if you make it ahead of time.
Stir in the Greek yogurt and a pinch of salt. Divide the farro among 4 bowls and top each evenly with the strawberries, cherries, grapes, and orange segments.
Recipe inspired by the Farro Porridge at Villard in the Lotte New York Palace. Adapted from Food and Wine
Calories: 305kcal | Carbohydrates: 66g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 486mg | Fiber: 11g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 42.2mg | Calcium: 103mg | Iron: 1.7mg