Most of the recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options
Ingredients:
1 cup farroKosher salt3 tablespoons unsalted butter2 cups water plus 1 tablespoon1 cup fresh blueberries2 tablespoons brown sugar3/4 cup whole milk1/4 cup walnuts, toasted and coarsely chopped
Method:
In a small saucepan over high heat, toast the farro with 1/8 teaspoon salt and 2 tablespoons of the butter, until slightly fragrant, about 2 minutes.Add 2 cups water and reduce heat to low. Simmer, with top off, until water is absorbed, about 25 minutes.In the meantime, melt 1 tablespoon butter, 1 tablespoon of water, 1 tablespoon of the brown sugar and a pinch of salt.
Add the blueberries and saute quickly until tender, but not bursting. Set aside.Add the milk and 1 tablespoon of brown sugar to the farro, increase heat to medium and and simmer until liquid is absorbed, 5-10 minutes.Serve the farro with the blueberries in two bowls and top with walnuts.
Note: This keeps well, refrigerated for up to three days. Add a little milk when reheating.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
