Healthy way to have a warm, chewy and fruity breakfast. The almond milk is absorbed into the farro, like a sweet risotto, but with much less stirring.
1 cup Farro (semi-perlatto)
2½ cups (approx.)Almond Milk
Handful of Dried Cranberries
Fresh Fruit slices such as banana,raspberries, cherries (frozen are fine, defrost and use juice too)
Almond Slivers (if desired)
No nutrition information available
Heat almond milk in a enamel saucepan until it starts to boil, add farro and lower heat. Stir occasionally for 20-25 minutes allowing it to simmer until liquid is absorbed and the farro is soft but still with a little bite, if too dry and sticking to the pan before then add a little more milk and continue stirring. Add dried cranberries and remove from flame.
Place servings in low bowls and top with sliced fruit and almonds.