Farro is an ancient kind of wheat, which originated in Italy. It is also sometimes called Emmer wheat. Farro has a high protein and fiber content and a nutty, chewy texture (similar to barley) that makes it great for grain salads, soups, stuffings, and pilafs.You can buy Farro whole, pearled, or cracked. In this recipe, we’ll use cracked Farro, which has a texture similar to uncooked bulgur, another type of wheat.
While the ingredients in this recipe might seem more attuned to lunch or supper dishes, they combine wonderfully for this savory breakfast offering.
1 Cup cracked Farro
1-1/2 Cups whole milk
2 large cooked carrots
2 tsp Sherry Reserva Wine Vinegar
1 tsp honey
2 Tbsp salted roasted pumpkin seeds (“pepitas“)
2 Tbsp freshly grated Parmigiano-Reggiano cheese
1/2 tsp Cumin seeds, crushed
Cook the cracked farro in a medium saucepan over moderate heat, stirring, until the grain is toasted, about 1 minute. Whisk in the milk and 2 Cups of water. Bring to a boil and immediately reduce heat to a simmer. Cook over low heat, stirring the mixture often, until you have a thick porridge and the cracked wheat is al dente, about 20 minutes.
Meanwhile, slice the cooked carrots into quarters, and puree them in a single batch in a blender or food processor fitted with the metal puree blade.
Transfer the carrot puree to the porridge saucepan. Add the Sherry Reserva wine vinegar and the honey, and season with just a pinch of salt. Stir until all ingredients are thoroughly incorporated, and the mixture is heated through.
Divide the porridge among 4 – 6 shallow bowls. Top each bowl with a few roasted pumpkin seeds, a little freshly-grated Parmesan cheese, and a pinch of crushed cumin seeds before serving.