Bluebird Grain Farms Farro Breakfast Risotto Recipe
I don’t know about you, but this time of year I start getting the itch to start eating a little bit healthier, a little bit lighter fare. Less hearty soups, more salads, less rich pastas, more spring peas, in almost every meal we’ll be celebrating the new tastes of the season.
For breakfast though, that’s another story. It’s still cold enough, rainy enough, that something a little heartier than a bowl of granola or a simple plate of fruit is required. If you’re like me and need something that will last you often till a late lunch, but don’t want a ton of sugar or simple carbs for your first meal of the day. Try this recipe.
- 1 cup farro
- 4 cups water
- ½ cup 4 different kinds dried fruits (the café uses Washington cherries, apricots, currants, and dates)
- 2 12-ounce cans coconut milk
- ¼ cup apple juice
- Cook farro in water until tender and slightly exploded. This usually takes 45 minutes. Drain.
- Heat coconut milk and apple juice to a simmer, add cooked farro, and continue cooking until it drinks up half the milk.
- Add dried fruit and simmer a little longer.
- Finish with fresh fruit and nuts. It's a great breakfast or anytime snack.
Emmer Farro is an heirloom wheat grain grown by Bluebird Grain Farms in Winthrop, Washington. It contains more protein and vitamins than other grains and has a delicious nutty flavor that I’ve grown to love. They sell a pilaf of farro that also includes dark wild rice from Oregon’s Willamette Valley. It, too, makes a great morning meal option.
I often cook farro in my pressure cooker, which cuts the cooking time in half. You can also soak the grain overnight to begin sprouting them, which releases even more accessible protein and vitamins and will speed up the cooking.