Ingredients
Scale
- 1/4 c. farro, uncooked
- 3/4 c. water
- 1/8 t. salt
- 1/2 small apple, cored and chopped into small cubes
- 1/2 T. canola oil
- 1 t. ground cinnamon
- 1/8 c. dried currants (or raisins)
- 1/8 c. pecans, chopped
- 1/4 c. kefir milk, plain or vanilla
- 1 t. honey
Instructions
- Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 20-30. Taste at 20 minutes for desired consistency. Drain any excess water and set aside.
- In a small skillet over medium-high heat, sauté the apples in the olive oil for about five minutes, or until they soften and become just a bit golden. Add cinnamon and stir to combine. Add the toasted pecans and currants to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.
- To serve, scoop the farro into a bowl and top with the apple mixture, yogurt and honey. Serve warm.
Notes
While this recipe yields one serving, we recommend batch cooking grains like farro for easier meal prep. You can use the leftovers for other breakfasts, or as sides for lunches and dinners.
You can also multiply the apple mixture and store in the refrigerator for breakfast leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 424
- Sugar: 27 g
- Sodium: 304.1 mg
- Fat: 18.1 g
- Saturated Fat: 2.1 g
- Carbohydrates: 63.2 g
- Fiber: 7 g
- Protein: 7.8 g
- Cholesterol: 1.3 mg