Farro Perlato Cereal

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Prep: 10 min
Cook: 25 min
Ready In: 8 hr 35 min

“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!” - by Fran

Ingredients

1 cup farro perlato
1 pinch salt
1 cup 2% milk
2 teaspoons white sugar
1/2 vanilla bean, split lengthwise and seeds scraped

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Metric US

Original recipe yields 4 servings

Directions

Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
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.
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.