I'm currently attempting to trick my inner crazed sugar monster with this strawberry farro pudding. It's sweet and indulgent without that just-ate-a-pound-of-chocolate guilt. Have we talked about my obsession with farro? Maybe. I can't remember, so I'll repeat... It has all the whole grain, protein, and fiber-filled goodness of quinoa, but with a more comforting, nutty, chewier texture. Last week Wegmans had boxes of farro on sale for 99¢. I bought four boxes. And if my cracker jack kitchen could hold it, I would have bought more.
We first fell in love with farro last year when Smitten Kitchen posted this recipe for One-Pan Farro with Tomatoes. It's become a go-to recipe for us especially during the summer when basil and tomatoes are overflowing in the garden. It's the kind of 30 minute, one-pot meal that deserves a gold star and a permanent spot in your dinner rotation. The farro, tomatoes, onions, and parmesan simmer down into a lovely, comforting risotto. [Side note: the recipe is perfect for us, but if your family doesn't do spice well cut back on the red pepper flakes.]
I've now taken to adding farro to many of our meals. It's wonderful tossed with sausage and peppers or thrown into salads in place of rice like in tonight's dinner. But today farro is getting the royal pudding treatment mingled together with strawberries, milk, vanilla, and a touch of maple sweetness. This pudding is adapted from Eating Well's recipe for Wheat Berry Pudding that we happily devoured a couple weeks ago. A wonderful way to indulge while keeping you from walking down the dark steep chocolate candy path of doom. Bonus: this pudding serves multiple purposes. A healthy dessert, a warm comforting breakfast, or a 3pm pick-me-up!
