Breakfast Farro with Kabocha and Coconut Milk Recipe

October 29, 2013
Breakfast Farro with Kabocha and Coconut Milk Recipe | Fake Food Free
 

When it comes to grains at breakfast, I love taking things beyond oats. A little sweetness and a few spices, and almost any whole grain makes a delicious morning meal. It can really break you out of an oatmeal rut.

I’ve made Gingered Pear Quinoa with Walnuts for breakfast, but this time around I had a new grain to work with – farro. I’m familiar with farro (a version of whole wheat), but this was my first time cooking it. It’s quickly becoming a new favorite.

I also had a kabocha squash that has been staring at me from the counter for a while, so I roasted it up to use throughout the week. The puree added the perfect touch to a sweet farro dish. Despite all the winter squashes I have tried, this was my very first kabocha. The texture and sweetness can’t be beat. I can definitely see what all the hype is about.

So there were a lot of firsts in this dish, but this won’t be the last time I make it. This was exactly the type of fall-inspired breakfast I’ve been craving.

Breakfast Farro with Kabocha and Coconut Milk

Makes: 4 servings

Ingredients

½ cup kabocha puree, warmed
2 tablespoon pure maple syrup
½ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
2 cups cooked farro, warmed
1/2 cup coconut milk, warmed
2 tablespoons chopped walnuts for garnish

Prep

In a small bowl, stir together the kabocha, maple syrup, cinnamon and salt.  

In each of 4 serving glasses, add about 1 tablespoon of the kabocha. Top with 1/2 cup farro and 2 tablespoons of coconut milk. Finish with 1/4 of the remaining kabocha and sprinkle with a 1/2 tablespoon of walnuts. 

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  • Rebecca Subbiah October 29, 2013 at 5:24 pm

    looks great nice to try something other than oatmeal

  • Michelle October 30, 2013 at 6:38 pm

    I don’t think you could improve upon that combination!

  • Dina October 31, 2013 at 7:41 am

    haven’t thought of having farro for breakfast, but this sounds yummy!

  • TasteHongKong November 4, 2013 at 8:17 am

    This is an inspiring ideas, let me save part of the squash when making kabocha tempura next time : ).

  • Joanne November 5, 2013 at 5:54 am

    I love the chew of farro but I’ve never thought to incorporate it, or kabocha, into breakfast! Such lovely parfaits!

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