📝 About This Recipe
Elevate your morning ritual with this sophisticated take on ancient grains, featuring pearly farro simmered to chewy perfection in a fragrant bath of almond milk and cinnamon. This dish honors the rustic heritage of Italian 'farro' while embracing modern breakfast aesthetics with vibrant seasonal fruits and toasted nuts. It offers a complex, nutty flavor profile and a satisfying texture that keeps you fueled far longer than traditional oatmeal.
🥗 Ingredients
The Grain Base
- 1 cup Pearled Farro (rinsed thoroughly under cold water)
- 2 cups Unsweetened Almond Milk (or any nut milk of choice)
- 1 cup Water
- 1/4 teaspoon Kosher Salt
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Cardamom-Poached Pears
- 2 pieces Bosc Pears (firm but ripe, sliced into thin wedges)
- 2 tablespoons Maple Syrup (grade A dark)
- 1/2 teaspoon Ground Cardamom
- 1 teaspoon Lemon Juice (freshly squeezed)
Toppings & Texture
- 1 cup Greek Yogurt (plain or honey-flavored)
- 1/2 cup Raw Walnuts (roughly chopped)
- 1/2 cup Fresh Blueberries
- 2 tablespoons Hemp Hearts (for a nutty protein boost)
- 2 tablespoons Wildflower Honey (for drizzling)
👨🍳 Instructions
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1
Place the rinsed farro in a dry medium saucepan over medium heat. Toast the grains for 3-4 minutes, stirring constantly, until they smell nutty and turn a shade darker.
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2
Carefully pour in the almond milk and water. Add the cinnamon stick, salt, and vanilla bean paste. Bring the mixture to a gentle boil.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes. The grains should be tender but still retain a pleasant 'al dente' chew.
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4
While the farro simmers, prepare the pears. In a small non-stick skillet over medium heat, combine the pear wedges, maple syrup, cardamom, and lemon juice.
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5
Sauté the pears for 5-7 minutes, turning occasionally, until they are softened and glazed in a golden syrup. Set aside.
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6
In a separate small pan, lightly toast the chopped walnuts over medium heat for 2-3 minutes until fragrant. Remove immediately to prevent burning.
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7
Check the farro; if there is excess liquid once the grains are tender, drain it off or simmer uncovered for 2 more minutes to absorb.
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8
Remove the cinnamon stick from the farro and fluff the grains gently with a fork.
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9
Divide the warm farro into four deep breakfast bowls.
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10
Top each bowl with a generous dollop of Greek yogurt and a portion of the warm cardamom pears.
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11
Scatter the fresh blueberries, toasted walnuts, and hemp hearts evenly over the bowls.
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12
Finish with a final artistic drizzle of wildflower honey and a tiny pinch of flaky sea salt if desired. Serve immediately while warm.
💡 Chef's Tips
To save time on busy mornings, cook a large batch of farro in water over the weekend and store in the fridge; simply reheat with a splash of milk. Ensure you are using 'pearled' or 'semi-pearled' farro; whole grain farro requires overnight soaking and a much longer cook time. If the farro feels too dry, stir in an extra splash of warm almond milk just before serving to achieve a creamy consistency. Substitute pears with seasonal apples or stone fruits like peaches depending on the time of year. For a vegan version, swap the Greek yogurt for coconut cream and use maple syrup instead of honey.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea—the bergamot notes complement the cardamom beautifully. Serve alongside a small glass of freshly pressed green juice for a vibrant, balanced start. For a brunch setting, offer a side of soft-boiled eggs for those who crave a savory contrast. A light dusting of orange zest over the top adds a bright, citrusy aroma that wakes up the senses.