It is an Umbrian tradition to serve farro to women who have just given birth. Its many nutritional benefits help with the recovery process and are said to aid in milk production. Even if you’re not a new mother, this is a terrific way to start the day. I recommend that you find a lovely lavender, sage, or orange blossom honey to serve with this dish. It is a riff on one served at Le Pain Quotidien in Beverly Hills.
SERVES: 4
INGREDIENTS:
- 4 cups milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla bean paste
- 1 cup firmly packed light brown sugar
- 1/4 teaspoon salt
- 1 cup farro, rinsed and drained
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans for garnish
- 1/4 cup toasted walnuts for garnish
- 1/4 cup orange blossom, sage, or lavender honey for drizzling
INSTRUCTIONS:
- Coat the inside of the pressure cooker with nonstick cooking spray.
- Add 3 cups of milk, almond extract, vanilla bean paste, and sugar to the pot, whisking to blend.
- Add salt, farro, and cranberries.
- Lock the lid in place and cook at high pressure for 12 minutes.
- While the farro is cooking, heat the remaining 1 cup of milk and pour it into a small pitcher.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the mixture and spoon 1-cup servings into bowls.
- Pour a bit of hot milk over each portion.
- Garnish with the toasted pecans and walnuts, and drizzle with honey.
NOTE:
- Vanilla bean paste is chopped vanilla beans in an emulsion and can be substituted for vanilla extract in a 1:1 ratio.
- You can substitute dried blueberries, cherries, or finely chopped apricots for the cranberries.
