Coconut Farro with Cardamom & Raspberries

Name: Coconut Farro with Cardamom & Raspberries
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ¾ cup (125 g) quick-cooking farro; 1 cup (240 ml) full-fat coconut milk; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 2 teaspoons maple syrup; Generous ⅓ cup (50 g) fresh or frozen raspberries; Generous ⅓ cup (50 g) fresh or frozen raspberries

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Farro, a nutritious ancient grain, is packed with protein and minerals. Wonderful in savory dishes, it’s also great in this sweet breakfast bowl.

Ingredients

¾ cup (125 g) quick-cooking farro
1 cup (240

Breakfast
Vegan

Method

Place the farro, coconut milk, cardamom, and cinnamon in a small pot over medium heat. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, until the farro is tender and the coconut milk is absorbed.
Transfer to two bowls, top with the maple syrup and raspberries, and serve.