Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Look Who’s Coming To Breakfast

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It’s no secret that I’m crazy about breakfast. Any blogger that muses over the meal and dedicates precious blog space to breakfast recipes automatically earns a spot on my crowded Google Reader. Ashley at Edible Perspective tops that list. Not only is she an awesome photographer of both food and inedible things, but she also writes recipes for health and flavor – two elements that I find are often mutually exclusive on food blogs with a “healthy” slant. Green smoothies with spinach or kale? I’ll pass, thanks. Oatmeal with homemade almond butter and coconut? Sign me up!

But what about farro? In our latest issue, our Grain Guide by the wildly-talented Anna Thomas covers the ancient relative of wheat in a savory pilaf with ginger and lentils. When I interviewed her for the contributors’ page, she talked about her recent obsession with the grain, and we mused over its potential in a ton of savory recipes. It wasn’t until reading Ashley’s blog, however, that I began to see farro in the sweet, gentle light of morning.

While she was in San Francisco for the BlogHer Food Conference, she discovered that ground farro makes an awesome first meal of the day – with a depth of flavor that’s deeper than oats and a slightly different nutrition profile. The menu at Il Cane Rosso offered “broken farro with raisins and almonds,” which she proclaimed “the best breakfast of her life.” Back at home, she recreated her own rendition of the dish and posted a recipe on her blog, adjusted to her own tastes.

I was intrigued by her raves about the discovery, and so this past weekend, I ventured into the kitchen and gave my food processor a little (a lot) of attention – I ground up the rest of my bag of semi-pearled farro. Since Saturday, a container of it has been sitting in my pantry, staring at me, beckoning to me. Finally, I took this morning’s news of a snow day as my invitation to try it myself, as it takes slightly longer than other breakfast cereals to cook. Rather than vanilla paste, I scraped the last of a stray vanilla bean into the mixture, and I added molasses and Artisana Coconut Butter (my constant obsession) as sweetners and flavor enhancers.

It was everything she promised her readers it would be, and I can’t imagine how delicious it would be chilled in the refrigerator overnight and mixed with yogurt in the morning. I’m fighting the urge to make it again for lunch; it might just be a farro-filled day around here. Thanks, Ashley!

Comments

Leave a Comment

Comments

  • chaillu | 05/28/2018

    I think your food styling could use some work. Looks like a pile of dog poo on top! Really not interested in making this.

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.