submitted by PFC staffer, Randall Davis, adapted from Patti Jackson.
A new addition to our Bulk section is organic Farro from Italy! Farro (pronounced FAHR-oh) is an ancient grain believed to have sustained the Roman legions and is a main stay in Italy and used in dishes such as soups, salads and desserts.
Total time: 80 minutes plus overnight soak. Yield: 6 servings.
1 1/2 cups whole-grain farro
3 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter, melted
1/3 cup maple syrup
1/4 teaspoon fine sea salt
3 large eggs, lightly beaten
1/4 cup dark brown sugar
Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl and refrigerate overnight.
Preheat oven to 275 degrees. Drain farro and set aside. In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well. Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level of your oven for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.
The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, toasted nuts, fresh fruit, or a combination of both.