Breakfast Farro

A Gentle Morning, Slowly Made

There is something almost meditative about a warm grain bowl in the morning — the kind of breakfast that asks you to slow down before the day has a chance to rush you. Farro, with its nutty depth and satisfying chew, carries a quiet nourishment that oats rarely match. Finished with coconut's soft sweetness and whatever fruit the season offers, this is not a breakfast that performs. It simply sustains, tenderly, and sets a more patient tone for whatever comes next.

Ingredients

• 3 1/2 cups coconut milk
• 1 1/2 cups Alessi Farro
• 1/4 cups agave nectar
• 1/2 teaspoons coconut extract
• seasonal fruit (mango, strawberries, blueberries, bananas)
• Chia Seeds (optional)

Instructions

1. Combine coconut milk, farro and agave nectar in a heavy bottomed pan with tight fitting lid.
2. Bring to a boil while stirring.
3. Reduce heat to simmer and cook, covered for 40 minutes.
4. Stir in coconut extract.
5. Serve with fruit and sprinkle with chia seeds for a protein packed power breakfast.
6. Makes 4 – 6 servings.
7. Leftovers may be refrigerated and microwave reheated with more coconut milk.