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
Directions
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:
Calories188Fat1 gSodium32 mg
Carbohydrates45 gSaturated fat0 gCalcium15 mg
Protein4 gCholesterol0 mgDietary fiber5 g
Diabetic exchanges per serving: 1 ½ bread/starch, 1 ½ other carb.
It’s too soon to tell how much the immigration crackdown is to blame.
