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INGREDIENTS 2 Tablespoons unsalted butter, divided 1 Tablespoon ground cinnamon 2 cups water 1 cinnamon stick 1 cup pearled farro (additional cooking time required for whole grain) 1/4 teaspoon salt 1/2 cup dried fruit 1 cup whole milk, divided 1/4 cup maple syrup DIRECTIONS Preheat oven to 350 degrees. Use 1 teaspoon butter to lightly butter an 8x8 baking pan. Sprinkle inside of pan with cinnamon to coat. In a medium saucepan bring water and cinnamon stick to a boil. Rinse farro in cool water. Add drained farro to boiling water. Reduce heat, cover and simmer for 10 minutes. If using whole grain, cook one hour then continue with recipe. Stir dried fruit, salt and 1/2 cup milk into cooking farro. Return to boil, reduce heat, cover and simmer for 30 minutes, until farro is tender and most of the water is absorbed. Remove pot from heat, add remaining butter and stir until completely melted. Add maple syrup and remaining milk, stirring well to combine completely. Pour cooked farro mixture into prepared baking pan, cover with foil, place on cookie sheet and bake 20 minutes in preheated oven. Remove foil and bake additional 10 minutes. Serve warm or chilled. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
