Baked Spelt Farro Pudding Recipes

BAKED SPELT (FARRO) PUDDING

Steps:

• Put the spelt in a medium pan, cover it and go 2 inches above it with water.
• Bring it to a boil.
• Cook it for 2 minutes.
• Remove it from the heat.
• Cover and let it sit for 1 hour.
• Drain the spelt.
• Put it in a food processor and process it for 45 seconds or until it looks like coarse meal.
• Preheat the oven to 275 degrees.
• Mix the spelt, the milk, sugar, salt, cardamom, and vanilla in a 2 quart dish that you have sprayed with cooking spray.
• Bake for 3.5 hours.
• Stir it every hour to make sure that a skin doesn't form on the top.
• Let it sit for 5 minutes.
• Sprinkle it with cinnamon.
• Serve it warm or cold.

CHEESY BAKED FARRO

Steps:

• Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
• For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
• For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
• Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

CHICKEN & FARRO (SPELT) SALAD

Steps:

• Preheat oven to 200 degrees Celsius.
• Bring large saucepan of water to the boil and add the farro. Boil until tender, (about 25 minutes) drain well and place in a large salad bowl.
• Heat frying pan over a moderate heat and add the oil, garlic and chicken. Brown the chicken, then place in an oven proof dish with the hot oil and garlic and roast for about 20 minutes until cooked.
• Remove from oven, take the chicken out of the dish and slice across the grain of the meat. Add to the farro.
• Put the remaining ingredients into the salad bowl and mix carefully. Taste, season and mix again.
• Enjoy.

BROWN RICE, FARRO, OR SPELT BREAKFAST BOWL

Steps:

• Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in maple syrup and a generous pinch of ground cinnamon. Top with plain Greek yogurt, fresh berries, and more maple syrup.

FARRO AND MAPLE SYRUP PUDDING

Steps:

• Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 275 degrees. Drain farro and set aside.
• In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well.
• Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.
• The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, nut biscotti, fresh fruit or a combination.