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.
Ingredients
- 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
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.
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.
