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Farro Perlato Cereal

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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Reviews

Foompa
0
8/2/2013

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.