I have to tell you all:
I am the jealous type.
It’s a rather unattractive trait, I know, but when other people are having fun and doing things that I deem more interesting than what I’m doing, I have a habit of becoming green with envy.
This is how I felt during the Food Buzz festival last fall. Now, normally, I wouldn’t care all that much about a foodie convention. Sure, I love food…but I’m not really a food blogger, per se. My palette isn’t all that refined. I mean, you’re talking to a girl who ate KFC after going to the race track last Thanksgiving. How elegant an eater can I be?
The thing that got me was that the festival was here in my hometown of San Francisco. The people whose blogs I read everyday were right there, and I couldn’t partake in the festivities.
You might ask, “What kind of things were they doing, that were so enviable?”
Eating farro, of course.
Farro wasn’t even on my radar prior to reading about it on Ashley and Emily’s blogs. Nor was Il Cane Rosso. Though I do love The Ferry Building, I really don’t spend as much time there as visitors to San Francisco seem to. I really only go there on market days. Nevertheless, I wanted some of this farro porridge that they told of. Maya and I were going to try it in November when she was in the states, but they weren’t serving it that day.
After missing out on farro that day, I became even more determined to try it out. I ended up buying some from Rainbow Grocery in the bulk section….and leaving it in my cabinet for over a month. Oops.
Today was the day, however. I was ready to try out this farro thing in my own kitchen.
Tip: When you buy things from the bulk bins, don’t only put the bin number on the tag, but write down the name as well. Or else you’ll be like me, standing in the kitchen wondering what is what. Fail.
Ashley has done several posts on making ground farro, so I pretty much just followed the general instructions for preparation. First up, the farro needed to be ground. I wasn’t quite sure my magic bullet was going to do the job justice, but having no other option (besides a not so great blender), I went with it. Using the flat blade, I went to work.
I did it in 1/3 cup batches, as I wanted to make sure the magic bullet did an even job. And yes, I’m the blogger who forgets to take a pre-grinding shot of the flat blade.
Due to the noise factor, I decided to grind the whole bag while I was at it. I cooked about 4 BIG servings worth (about 1/2 cup ground farro or 1/3 cup whole farro would be 1 serving) of ground farro and put the rest in some tupperware for later use.
I used a 2:1 ratio for cooking up the farro. I used about 2 cups ground farro, 2 cups of 1% milk and 2 cups of water, then cooked just like oatmeal. Towards the end of the cooking process I also stirred in a dash of salt, 1/4 cup ground flaxseed, 1 tablespoon of Land O Lakes Lite Canola Butter and 2T of brown sugar.
Although I like my hot cereals thick, I think I would either cook for a shorter amount of time or use more liquid next time.
I decided to top my farro with the last 1/3 of a container of mixed berries from Whole Foods (an expensive impulse buy after the Strawberry Hill 5K), some chocolate peanut butter and a tiny bit of Galaxy Granola for crunch.
The chocolate peanut butter, by the way, is AWESOME.
Overall, I really enjoyed breakfast. It kept me full for hours and was quite the tasty meal.
What is your favorite breakfast grain?