One more recipe before Christmas—nutty and nutrient dense farro slow-cooked in coconut milk that’s infused with star anise, cardamom pods, a hint of maple syrup, and an orange peel. To finish, its topped with hazelnuts, pistachios, pepitas, and dried cranberries. Rustic, warm, nourishing and creamy, this vegan/plant-based breakfast is a perfect way to start Christmas or any morning.
Christmas Morning Porridge
1 1/2 cups water
1 cup coconut milk
3 tablespoons maple syrup
3 cardamom pods
2 star anise
1-2-inch orange peel
1/2 teaspoon salt
1 cup farro, rinsed
hazelnuts, toasted and chopped
In a medium pot, combine water, coconut milk, maple syrup, cardamom pods, star anise, clove and salt. Bring to a boil then remove from heat. Add the orange peel, cover and let everything steep for about 3-5 minutes.
Strain coconut milk mixture through a fine mesh sieve. Discard the solids. Return milk to the pot, add the farro and bring to a boil over medium heat. Reduce heat and simmer until the farro is tender, 25-30 minutes. As the farro cools it will thicken to a porridge consistency. If necessary, add more water or to adjust consistency.
Remove from heat. Top with dried fruit, nuts, and a drizzle of maple syrup, if you like.
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