Broken Farro Porridge with Coconut Milk, Almonds, & Roasted Plums
This broken farro porridge, inspired by Il Cane Rosso in San Francisco, is made with broken farro grains, ground to a relatively fine grain with a high-powered blender or food processor. It creates the creamiest of textures, especially when finished with creamy coconut milk. Top with roasted plums (or leftover plum compote) and toasted sliced almonds.
Ingredients
Roasted Plums:
- 8-10 small Damson plums roughly ½ 1lb
- 2 tablespoons turbinado or demerara sugar
Broken Farro Porridge:
- ½ cup uncooked farro
- 2 cups (480 mL) water
- ¼ teaspoon kosher salt
- ¾ cup (180 mL) light coconut milk
- 1 tablespoon pure maple syrup
- 1½ teaspoons pure vanilla extract
- toasted sliced or chopped almonds
- turbinado sugar for sprinkling
Instructions
- Roast Plums: Prepare the oven to 425°F (220°C) with a rack in the center position. Halve and pit the plums and place in a small roasting dish. Sprinkle the plums with the turbinado or demerara sugar. Roast for 10 to 15 minutes or until the plums are soft and lightly caramelized. Cool the plums on a rack as you prepare the farro porridge.
- Prepare Farro Porridge: Place the farro in a high-powered blender, such as a Vitamix, or alternatively a high-powered food processor and process until mostly ground. You want the grains to be roughly ground with very small pieces of farro still visible. Set aside.
- In a small saucepan, bring the water and salt to a rolling boil. Slowly pour in the farro, whisking continuously with your other hand to prevent any lumps from forming. Reduce the heat to low, and continue to cook the farro, whisking continously, for another 10 to 12 minutes, or until the mixture has thickened substantially and it is completely cooked.
- Whisk in the coconut milk, maple syrup, and vanilla extract and remove from the heat to cool slightly. Serve the porridge and top with toasted sliced almonds, roasted plums (or plum compote), and a sprinkling of turbinado sugar.
Inspired by Il Cane Rosso in San Francisco. Farro porridge can be made up to a week in advance and kept in an airtight container in the fridge (and reheated in the microwave to serve).
Serving: 1serving, Calories: 396kcal, Carbohydrates: 81g, Protein: 7g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Sodium: 286mg, Fiber: 7g, Sugar: 58g