https://www.cutoutandkeep.net/projects/roasted-strawberry-farro-pudding • Posted by SemiFrugalLife
Farro get the royal pudding treatment mingled together with roasted strawberries, milk, vanilla, and a touch of sweet maple syrup. A healthy dessert, warm comforting breakfast, or the perfect afternoon pick-me-up. Adapted from Eating Well's Wheat Berry Pudding.
Farro get the royal pudding treatment mingled together with roasted strawberries, milk, vanilla, and a touch of sweet maple syrup. A healthy dessert, warm comforting breakfast, or the perfect afternoon pick-me-up. Adapted from Eating Well's Wheat Berry Pudding.
Preheat oven to 450°F. Line a rimmed baking sheet with parchment.
Rinse farro under cold water then combine with 3 c. water in medium saucepan. Bring to a boil. Reduce heat and cover. Simmer and cook for 25-30 minutes until farro has a slight chew but is tender. Drain any remaining water from farro.
Return farro to pot then add mil, cinnamon stick, and a pinch of salt. Bring to a boil. Reduce heat and cook on medium low for 25-30 minutes. Stir often to prevent sticking.
While farro/milk mixture is cooking, toss strawberries with sugar. Spread strawberries on prepared baking sheet and roast in the preheat oven about 10 minutes. Toss strawberries once or twice while in the oven to ensure even roasting. Remove from oven and allow to cool slightly.
Remove farro pudding from heat when mixture is thick and has a rice pudding consistence. Stir in vanilla and maple syrup. Note: the pudding is not overly sweet. Add additional maple syrup to taste if you'd prefer a sweeter dessert.
Fold roasted strawberries into pudding and serve warm with a dusting of cinnamon. If not serving immediately, allow farro and strawberries to cool then store separately in fridge. When ready to serve, combine into individual pudding portions and warm in microwave. Keeps two to three days.