Farro Perlato Cereal Recipe - Allrecipes.com
Farro Perlato Cereal Recipe
  • READY IN 8+ hrs

Farro Perlato Cereal

Recipe by  

"Farro perlato is the Italian word for emmer wheat. It is a wheat grain, actually a kernel that resembles barley from Popola di Foligno in the heart of Umbria. I have been looking for ways to incorporate this grain that has lots of fiber and protein into our meals. Enjoy this creation!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    8 hrs 35 mins

Directions

  1. Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
  2. Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  3. Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.
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Footnotes

  • Editor's Note:
  • If you can't find farro, look for spelt or wheat berries, which are available in the health food section of some markets.
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Reviews More Reviews

May 29, 2015

This was the first time i made anything using Farro. Overall It was OK, really Filling, smelled wonderful, but probably wont make again. I skipped part of step 3. After cooking and Draining the Farro I added the Milk, Vanilla beans and Sugar (i used 4 teaspoons), right back into the Farro Pot, and continued to cook on low for another 8 minutes. I Mixed the sugar and vanilla beans together so the beans would separate nicely.Also added a splash of pure vanilla. The Milk part of this tastes wonderful, and i really didnt mind the Farro..but the Farro itself really has no flavor, which makes everything kind of bland.. I wonder if you soaked the Farro in water with sugar, and vanilla overnight..if it would pick up any of that flavor.

 
Aug 02, 2013

The inital flavor of the sweet vanilla milk and nutty farro is great, then it goes very bland. I added a sprinkle of cinnamon and a drizzle of maple syrup to my bowl after eating a few spoonfuls of the original recipe and it's better. Farro is such a thick, hearty grain, it seems like it would be hard to flavor it. Maybe if it was cooked like rice pudding it would have more sweetness and flavor. Thank you.

 

3 Ratings

May 27, 2015

It smells awesome with the fragrant vanilla but the farro itself is bland. I sprinkled with cinnamon sugar which made it a little tastier, we enjoyed the chewiness of the farro which I soaked for 12 hours. I would recommend 2 tbsps of sugar not 2 tsps. I remember my grandmother making wheat berries when I was a child, she used honey and dried fruit, that may be a nice addition to this recipe.

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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