Farro and Almond Milk Porridge

January 6, 2017
Brunch, Breakfast, Winter, Mediterranean, Healthy, Comfort Food, B-Team Recipes

Inspired by Le Pain Quotidien’s Harvest Porridge
Serves: 4 to 6

6 cups unsweetened almond milk
¼ teaspoon salt
2 teaspoons vanilla extract
3 tablespoons pure Grade B maple syrup
1 cup semi-pearled farro*
2 teaspoons vanilla extract
½ cup chopped dried apricots (or other dried fruits such as cherries, cranberries or blueberries)

Optional Toppings:
Chopped toasted nuts (such as almonds, pistachios, walnuts, hazelnuts)
Roasted Coconut Flakes (Dang Toasted Coconut Chips are a favorite, and Trader Joe’s also has a good line)
Sliced ripe bananas

1. Put the almond milk, salt, vanilla and maple syrup in a medium saucepan and bring to a boil over high heat. Stir in the farro, bring back to a boil, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. Add the dried fruit and continue cooking until farro is tender and most of the milk has been absorbed, 15 to 20 minutes longer, adding more almond milk if needed

2. Spoon the porridge into bowls and top with any or all of the optional toppings. My favorite combination is apricot/almond/coconut!

*Wondering what kind of farro you have? Check the cooking time listed on the package; it’s more reliable than the name – if it says it cooks in 25 – 45 minute range, it’s semi-pearled. Whole farro generally requires a presoak and will have a longer cooking time and pearled, or quick-cooking farro will have a cooking time of around 10-15 minutes. Your best bet will be the semi-pearled variety.