Breakfast Farro with Apples and Blackberry Syrup

July 18, 2013 Published by Dina

Farro is an ancient grain that came into vogue a few years ago and is now readily available in grocery and specialty stores. It is known by many names and there is some culinary controversy over this but who really cares? it is basically a nice nutty chewy grain that cooks quickly and beautifully and can be used in many dishes. Since it is a grain I cook it for breakfast occasionally and serve it with some sweetener and fruits. Other times I mix it with vegetables, add some to soups or toss with vinaigrette and steamed vegetables to make a substantial grain based salad. You can also add cooked Farro to bread dough.

To cook Farro rinse it well with cold water or if you wish you can soak it in cold water for 20 minutes or so. Then place in a pot, cover with water (2:1 water to Farro ratio), bring to a boil and then simmer until the grains are cooked through.  Drain any remaining water. If you err, err on the side of adding more water rather than too little as you drain the excess water when it’s cooked.The Farro keeps nicely in the fridge for a  couple of days, covered.


1 cup Farro, rinsed well

2-21/2 cup cold water

1 apple, diced


Rinse Farro well, place in a medium size pot (4 cups).

You can add the diced apple now so it cooks with the grains or add it later to the cooked farro.

Add water and bring to a boil.

Lower heat to a steady simmer, partially cover the pot and cook until farro is cooked through.

If needed, add water to prevent it from drying while it cooks.

When the grains are soft and chewy to your liking remove from heat and drain.

Serve as directed or store in a covered container in the fridge to use in the next few days.

Blackberry syrup:

2 cups blackberries (save a few for garnish)

1/4 cup water or juice (orange, apple etc.)

1/2 cup sugar or more

Juice from 1/2 lemon

Place blackberries, juice, sugar and lemon juice in a 4 cups pot and bring to a gentle boil.

Lower heat to a steady simmer and cook, stirring occasionally until the berries are broken down somewhat and the mixture has a syrupy feel. Taste and add more sugar if needed, depending on the flavour of the berries.

Remove from heat and let cool.

Store in a jar in the refrigerator and heat slightly in a microwave before serving.

To serve:

If you didn’t cook the apple with the farro add the diced apple to the cooked Farro now and mix it in.

Spoon warm Farro into each bowl. Spoon syrup over and serve with oat milk, diced or sliced apples or more blackberries.



Breakfast farro with blackberry syrup

Mufinka trying to stay awake


Breakfast, anyone?

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