Farro Breakfast Pudding is a modern Fusion recipe for a classic North African inspired breakfast of a porridge made of farro grains cooked in milk and water with dates. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Farro Breakfast Pudding.
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Farro is an Italian word, referring to a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt. However, emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called 'true' farro.
This is an alternate to the the more common breakfast porridge made with oats. Instead, ancient wheat grains are used instead. The breakfast dish is given a North African twist with the addition of Medjool dates which lend fibre and sweetness.
Ingredients
250ml milk (animal or plant)
500ml water
1 tsp vanilla extract
½ tsp ground cardamom
200g farro, rinsed and drained
8 to 10 large Medjool dates, pitted and chopped
Method:
Combine the milk and water in a medium-sized saucepan over high heat. Bring to a boil then stir in the vanilla, cardamom, washed farro and dates.
Reduce the heat to a simmer, cover the pan and cook for 30–35 minutes or until most of the liquid has been absorbed.
Remove the heat and continue cooking the farro, stirring for 3–5 minutes. This will release more starch from the farro, thickening the mixture and making it creamy.
Take off the heat, divide between serving bowls and bring to the table.
