Warning: This recipe might just make you into a morning person! Delicious, nutty ancient grain porridge is infused with ginger and spice and everything nice then  topped with toasted pecans, sorghum syrup and juicy pear for an irresistible breakfast treat. 

What Is Farro?

Farro, an ancient grain that has stood the test of time, takes center stage in this delectable recipe. Created from whole grain emmer, one of the oldest grains on the planet, farro boasts a rich history dating back to ancient civilizations like Mesopotamia and Egypt. Its robust and nutty flavor profile, coupled with a chewy texture, makes farro a versatile ingredient that adds depth to a myriad of dishes. Packed with essential nutrients, including fiber, protein, and a variety of vitamins and minerals, farro offers a wholesome addition to your diet. 

What's The Difference Between Porridge and Oatmeal? 

While the terms "porridge" and "oatmeal" are often used interchangeably, there are subtle distinctions that set them apart. Porridge is a broader category encompassing various hot cereals made by boiling grains or legumes in water or milk. Oatmeal, on the other hand, specifically refers to a porridge made from oats. The key distinction lies in the base grain used, as oatmeal is crafted solely from oats, offering a distinctive creamy texture and nutty flavor. In our Farro Porridge recipe, we depart from the traditional oatmeal path and embrace the heartiness of farro, an ancient grain that infuses the dish with a robust chewiness and a nuanced taste profile. The result is a departure from the familiar oatmeal experience, inviting you to savor a comforting bowl of warmth and nourishment that celebrates the diversity of grains in the world of porridge. 

Can I substitute Oatmeal for the Farro?

Yes, but you'll need to adjust the cooking time and the amount of liquid. Rolled Oats (never use quick oats) take 4-5 minutes to cook and 2 cups of water. You can find Farm Fresh Rolled Oats HERE

(Makes 3 cups porridge)



Combine water and porridge in a sauce pan over medium heat. Bring to a boil and reduce to a simmer. Add spices, salt, vanilla and sorghum syrup and cover. Simmer until the liquid is absorbed (approx. 15 minutes). Meanwhile toast the pecans in a dry pan. Once the porridge is to your desired thickness and texture, pour into a bowl and add toppings. Drizzle with more sorghum syrup, top with sliced pear, add a dollop of plain yogurt and sprinkle with pecans. Yumm! 

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