For years I used to go to work at 5 in the morning. This would mean dragging myself from bed at around 4am so breakfast was never a priority for me. On the flip side, starting work so early always meant having "lunch" at 10. As long as I had some coffee I was ready to take on the world.
But when I left work to become a home dad, the whole family sat down and we'd all have breakfast together every morning. I still don't eat a lot for breakfast and I'm anti cereal. A slice of toast or some oatmeal is what I usually end up having.I remember being on a trip to San Francisco and visiting the Ferry Building,- if you've never been make sure it's on your list the next time you visit.
It was at one of the restaurants that I saw farro on sale for breakfast. The nutty, chewy grain sounded just like oatmeal and it looked like a warm bowl of stick-to-your-ribs comfort food. That was before whole grains were as popular as they are right now, but it was that dish that inspired this Brown Sugar Cinnamon Breakfast Farro.
Any recipe where you can customize the end flavor is such a cool thing. Take your favorite toppings and go at it. I just went with some stuff I had on hand but you could really go all out and throw on whatever floats your boat. I think you always need some brown sugar and cinnamon, although honey or agave would also be fine to use. The ingredient list below is really short, but that's because the farro cooked in milk just acts as a base for however you want to finish it. Farro...it's not just for salads.
If you prefer the farro a little creamier, just add some more milk.Once refrigerated the farro will become thicker just like a cooled risotto. To bring it back to a softer consistency, add some milk and mix before reheating in the pot or microwave.Make sure to buy semi-pearled farro, this cooks fast and is what most stores will have for sale.
