Farro Perlato Cereal

Farro Perlato Cereal

Fran

"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

8 h 35 m servings 194 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 5
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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 ...

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 spoonful...

I read the reviews before considering of making it, thinking perhaps modifying it would make it less "bland". Instead of cooking in plain water, I cooked it in coconut milk. As the recipe indica...

i made this this morning. i was very curious after seeing everyone else's post and pics about it. and i must say, i have to agree....bland, bland, so bland. so i thought i would try a different ...

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 fo...

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