Category: Breakfast
Harvest Porridge - TastyPlanner.com
Chef: Kevin and Charla
I have enjoyed eating this porridge many times at Le Pain Quotidien. I was so happy to see the recipe appear in an issue of Shape magazine recently. It’s made with fiber-rich farro, cranberries, walnuts, and pecans.
Recipe Source: Shape Magazine April 2010 I...
Ingredients
3 cups unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon raw agave nectar
1/2 cup farro
1/4 cup dried cranberries
4 strawberries
2 tablespoons chopped walnuts
2 tablespoons Chopped Pecans
Instructions
In a medium saucepan, combine almond milk, vanilla extract, and agave nectar. Bring to a boil over medium. Stir in farro and cranberries. Simmer over medium-low, stirring occasionally, for about 35-45 minutes or until farro is tender and has absorbed the almond milk. Spoon 3/4 cup of the mixture into a bowl and top with 2 quartered strawberries and 1 tablespoon each chopped walnuts and pecans.
Nutritional Information per Serving (3/4 cup):
411 calories, 14 g fat, 1 g saturated fat, 59 g carbs, 10 g protein, 7 g fiber, 355 mg calcium, 2 mg iron, 301 mg sodium
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