This dish is one of my all-time favorites! Farro is an incredibly healthy whole grain; high in minerals and chock full of fiber that will keep you and your kids full all morning long. Usually seen in savory dishes, I’ve turned this nutty grain into a creamy and sweet porridge. Feel free to add in any roasted fruit you’ve got on hand.
- Cook Time
- Prep Time
- 8-10 ServingsServings
- 2 cups water
- 1 cup farro
- 3 cups seedless red grapes
- 1 teaspoon olive oil
- 4 tablespoons honey
- 1/2 cup heavy cream or canned coconut cream (not light)
- 1 teaspoon cinnamon
In a small saucepan, bring the farro and water to a boil. Cover and bring to a simmer for 20-25 minutes until the farro is tender but still slightly chewy. Drain remaining liquid from pan and return farro to the pot.
Meanwhile, prepare the grapes. Heat oven to 400 degrees and arrange grapes on a baking sheet, tossing them with oil, and honey. Roast until grapes shrivel and start to burst, 20-25 minutes.
Pour the grapes and some of their juices into the prepared farro and add cream and cinnamon. Bring to a boil and then simmer until the cream thickens slightly. Serve warm or store in the refrigerator for up to three days until ready to heat and enjoy.