Breakfast · Italian · 10 min
Toasted Farro Porridge with Poached Pears and Toasted Walnuts
- Calories
- 399
- Protein
- 9g
- Carbs
- 75g
- Fat
- 8g
Ingredients
- 0.25 cup pearled farro
- 0.25 cup whole milk
- 0.25 tsp ground cinnamon
- 1 pinch salt
- 1 each bosc pear
- 1 cup water
- 1 tbsp maple syrup
- 1 tbsp walnuts
Method
- 01In a small saucepan, combine water and peeled, cored, quartered Bosc pear. Bring to a simmer over medium heat, cover, and gently poach for 10 to 12 minutes until tender.
- 02Remove poached pear quarters with a slotted spoon and set aside. Reserve 1/2 cup of poaching liquid in the saucepan.
- 03Add dry pearled farro, ground cinnamon, and a pinch of salt to the reserved poaching liquid. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until farro is tender.
- 04Stir whole milk into the cooked farro porridge to reach a creamy consistency.
- 05In a dry skillet over medium-low heat, toast chopped walnuts for 2 to 3 minutes until fragrant and lightly golden.
- 06Spoon warm farro porridge into a serving bowl, arrange poached pear quarters on top, drizzle with maple syrup, and sprinkle with toasted walnuts before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
