Breakfast Farro (any time of day)

Serves 4 to 6.

Note: This hearty, comforting breakfast dish is just right for sleepy Sunday mornings. Make it a day ahead, then warm it up while you fetch the newspaper. It will be ready when you are. From Beth Dooley.

• 2 c. water

• 1 c. farro

• 1-in. piece cinnamon stick

• 1/2 tsp. vanilla extract

• Pinch of salt, to taste

• 1 c. chopped apple

• 1/2 c. dried cranberries

• 3 tbsp. honey or maple or brown sugar, to taste

• Yogurt or heavy cream, optional


To make the farro, bring 1 cup water, farro, cinnamon stick and vanilla to a boil in a medium saucepan. Lower the heat to a simmer, cover and cook until the farro is tender but slightly chewy, about 15 to 25 minutes for pearled or semi-pearled farro, or 35 to 40 minutes for the whole-grain variety, checking occasionally. Remove the cinnamon stick and drain off any extra liquid. Season with a pinch of salt.

Serve the farro warm or at room temperature topped with the chopped apple, dried cranberries, honey and yogurt or cream.

Nutrition information per each of 6 servings:

Calories 188 Fat 1 g Sodium 32 mg

Carbohydrates 45 g Saturated fat 0 g Calcium 15 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 ½ bread/starch, 1 ½ other carb.