Warm Farro Breakfast Bowl with Hazelnuts, Honey and Huckleberries

For a hearty, warm breakfast that is ready in minutes, I grab precooked farro and toasted hazelnuts from the freezer, my best honey and a few spoonfuls of huckleberries from my precious stash. Adapted from Whole Grain Mornings by Megan Gordon.

By / Photography By | July 10, 2018

Ingredients

SERVINGS: 1 Entree Serving(s)
  • 1 cup cooked farro
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter
  • 2 tablespoons toasted hazelnuts, skinned and chopped
  • 2 tablespoons huckleberries, fresh or frozen
  • 2 tablespoons good honey
  • ¼ cup almond milk

Preparation

For the Farro

Place one cup of farro (pearled or semi-pearled) in 2 cups of water. Bring to a simmer and cook over low heat for 25-35 minutes, adding a pinch of salt in the last 5 minutes. The farro is done when it is soft and chewy but the grains are still intact. Drain and use immediately, or store in the fridge for up to 4 days or the freezer for up to 3 months.

For the Hazelnuts

Place 1 cup of hazelnuts on a rimmed baking sheet. Bake at 350°F for 10-12 minutes. Remove from the oven and onto a clean kitchen towel; rub to remove the skins. Chop coarsely. There will be more than enough hazelnuts for your warm breakfast bowl; save additional nuts in an airtight container or in the freezer.

Instructions

To assemble the breakfast bowl: If using precooked refrigerated or frozen farro, warm it in a microwave oven or over the stove with the butter, cinnamon and almond milk. Top with hazelnuts, honey and huckleberries.

Ingredients

SERVINGS: 1 Entree Serving(s)
  • 1 cup cooked farro
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter
  • 2 tablespoons toasted hazelnuts, skinned and chopped
  • 2 tablespoons huckleberries, fresh or frozen
  • 2 tablespoons good honey
  • ¼ cup almond milk