Farro is a hulled wheat, so while it is not gluten-free, it’s an excellent source of plant protein (it contains double the amount of white or brown rice!)  It’s also packed full of fiber, vitamins, minerals, and antioxidants as well. Less mushy than oatmeal, farro holds up well in a breakfast porridge while adding a nutty flavor. 

INGREDIENTS:

½ cup cooked farro

½ cup milk of choice

¼ tsp cinnamon

½ tsp vanilla extract

1 tablespoon honey

1 tablespoon chopped walnuts

DIRECTIONS:

1. In a small pot, heat ingredients together over the stovetop for 5 minutes.

2. Top with chopped walnuts.

3. Serve in Big Dipper.