This recipe was sponsored by Fruits From Chile. All thoughts and opinions are my own. Thanks to all the companies, and readers, who help support The Yummy Farm.
This Fruity Farro Breakfast is a wholesome alternative to oats for breakfast. It features my new favourite grain, farro and three cups of chopped fruit. I used a combination of plums and grapes from Chile which provided a subtle sweetness but you could use all grapes or all plums if you prefer. Also, it’s great to use up you have at home already.
I found that this was a tasty way to use up those random grapes that fall off in the bag, or don’t look as perfect as the majority sill on the vine. Don’t throw them out, use them up here.
Like other Canadians, I support local growers as much as I can. But I am also spoiled and enjoy eating a variety of foods, including many we do not grow here or others that are not locally available through every season, like grapes and plums in the winter. This time of year, we import many of our fresh fruit from countries in the Southern Hemisphere, like Chile. They are one of the world’s largest exporters of fruit.
Fruity Farro Breakfast
- 1 cup chopped Red Grapes from Chile
- 1 cup chopped Red Plum from Chile 1 plum = 1 cup
- 1 cup chopped Black Plum from Chile 1 plum = 1 cup
- 1 1/2 tbsp butter or margarine
- 1 tbsp cinnamon
- 1/2 tsp ginger optional
- 2 tbsp brown sugar Could add 3 tbsp total if you like it sweeter
- 1 3/4 cup farro I used PC Italian Farro (entire 225 g box)
- 2 1/2 cup unsweetened vanilla almond milk Swop with milk of choice. Add 1tsp vanilla extract if your milk is not vanilla flavoured
- Prepare fruit and place in cast iron pan or saucepan. Add butter, cinnamon, ginger, sugar. Stir to combine and cook over medium heat until butter is melted and ingredients combined, approx. 3 minutes.
- Add farro and stir into fruit mixture.
- Add milk and bring to boil, then reduce heat to medium-low to maintain a simmer. The mixture will cook down over 15-20 minutes. Stir occasionally to prevent sticking to the bottom.The meal is ready to serve when the liquid has been absorbed and the farro is tender but not mushy.
Farro is an ancient grain that is high in fibre and protein. It has a subtle nutty flavour and a nice chewy texture that is not too hard like brown rice can be, and not too gritty like I find quinoa can be.
Another reason I like farro is because it is easy to cook. It’s ready in about 15 minutes and isn’t as temperamental as rice can be.
I used the President’s Choice Farro because to date, it is the only one I can find outside of Bulk Barn.