Bluebird Grain Farms Farro Breakfast Porridge
- 5m Prep Time
- 30m Cook Time
- 35m Ready In
A creamy farro porridge cooked with milk, cinnamon, and lemon, topped with cream, fresh fruit, and toasted pecans.
Ingredients
- 473 ml whole milk
- 237 ml emmer farro
- 29.6 ml sugar
- 1 cinnamon stick
- 1 lemon peel
- kosher salt
- 44.4 ml heavy cream
- fresh fruit
- toasted pecans
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 172 mg
- Iron: 1.04 mg
- Magnesium: 59.5 mg
- Phosphorus: 198 mg
- Potassium: 550 mg
- Zinc: 1.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml whole milk
- 237 ml emmer farro
- 29.6 ml sugar
- 1 cinnamon stick
- 1 lemon peel
- kosher salt
- 44.4 ml heavy cream
- fresh fruit
- toasted pecans
Let's Cook
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Step 1.
In a small saucepan over medium heat, bring 2 cups of whole milk to a gentle simmer, stirring occasionally to prevent scorching.
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Step 2.
Stir in 1 cup of emmer farro, 2 tablespoons of sugar, 1 cinnamon stick, 1 (2-inch) strip of lemon peel, and a pinch of kosher salt. Cover the saucepan and reduce the heat to maintain a gentle simmer.
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Step 3.
Cook the porridge, covered, for 25 to 30 minutes, stirring often to prevent sticking, until the farro is tender and puffed and the mixture has thickened.
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Step 4.
Serve the porridge drizzled with 3 tablespoons of heavy cream and garnished with fresh fruit and toasted pecans.