Farro is often served as a side dish but it's a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!
Ingredients:
½ cup whole-grain farro
1 cup unsweetened almond milk
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
dash ground cinnamon
½ cup fresh blueberries
¼ cup unsalted whole almonds, toasted (see tip) and chopped
1 tablespoon pure maple syrup
¼ teaspoon finely shredded lemon peel
Directions:
In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.
In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling. Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender.
Stir in blueberries, 2 tablespoons of the almonds, the maple syrup and lemon peel. Cover and let stand 5 minutes or until blueberries are warmed. Spoon cereal into serving dishes. Sprinkle with the remaining 2 tablespoons almonds.
