farro-perlato-cereal

Farro Perlato Cereal

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    8 h 35 m
Fran
Recipe by  Fran

“Farro perlato is the Italian word for emmer wheat. It is a wheat grain, actually a kernel that resembles barley from Popola di Foligno in the heart of Umbria. I have been looking for ways to incorporate this grain that has lots of fiber and protein into our meals. Enjoy this creation!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
  2. Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  3. Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

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Review (1)

Rate This Recipe
Foompa
0

Foompa

The inital flavor of the sweet vanilla milk and nutty farro is great, then it goes very bland. I added a sprinkle of cinnamon and a drizzle of maple syrup to my bowl after eating a few spoonfuls of the original recipe and it's better. Farro is such a thick, hearty grain, it seems like it would be hard to flavor it. Maybe if it was cooked like rice pudding it would have more sweetness and flavor. Thank you.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 40.6 g
  • 13%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Farro Salad with Asparagus and Parmesan

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Rustic Grain Cereal