Go beyond oatmeal! Farro is a nutty and satisfying whole grain; a simple berry swirl makes this comforting bowl extra special.
Recipe from local Dietitian, Rachel Alves, RD
1 ½ cups farro (pearled or semi-pearled)
¼ teaspoon salt
1 tablespoon olive oil (optional)
¼ cup pure maple syrup
1 cinnamon stick, broken in half
4 cups boiling water
1 cup fresh or frozen berries (no need to thaw frozen berries)
1 tablespoon pure maple syrup
Pinch of grated nutmeg
Toppings for Serving:
1 ½ cups fresh berries
½ cup toasted, slivered almonds, chopped walnuts, or pistachios
Pure maple syrup
Preheat oven to 350°F.
Place the farro in a fine-mesh sieve and rinse with cold water. Drain and transfer it to a medium Dutch oven with a tight-fitting lid (or a baking dish that can be topped with foil). Add the salt, olive oil, if using, maple syrup, and cinnamon stick to the pot. Stir in the boiling water, cover the pot, and transfer it to the oven. Bake until the farro is soft and chewy and the water is absorbed, 30 to 40 minutes. If the farro is tough and there is still water in the pot after 40 minutes, return the covered pot to the oven for 10 more minutes. If the farro is soft but there is still remaining water, simply drain the excess water. Discard the cinnamon sticks.
While the farro bakes, make the berry swirl: Combine the berries, maple syrup, and nutmeg in a small saucepan set over low heat and cook, stirring occasionally, until the berries break down into a sauce, 5 to 8 minutes.
Dollop the berry mixture over the top of the farro. With the handle of a wooden spoon, gently swirl the sauce into the farro. Let the bowl stand for 5 minutes before serving.
Add a splash of milk or nondairy substitute, more berries, nuts and a drizzle of maple syrup, as desired.