Recipe ReDux: Farro Porridge with Muscovado Grilled Peaches by Emma Stirling APD

Whew. It feels good to be back with Recipe ReDux – the only monthly recipe challenge founded by dietitians and open to anyone with a health inspired blog.  I’ve been so busy launching Storehouse (Australian nutrition blog directory) that it’s taken over for a little while.  But I’m back to what I love, cooking and blogging. Here’s a peak of my kitchen, chaos and all, as I’ve been getting more requests for behind the scenes pics.

kitchen of emma stirling

This month’s theme is one dish, two ways or smart ways with leftovers to cut down on food waste.  I am forever using leftover chicken casserole sauce with tiny meat-off-the-bone slivers to twist into a taco mix with a can of kidney beans, fresh coriander and grated cheese.  Or tossing left over roast pumpkin, zucchini and carrots into a super salad with a can of chickpeas, washed salad leaves, ras el hanout spice and toasted flaked almonds with a lemony, Greek yoghurt dressing.  And no matter what is left a little limp in the crisper I make a mean kitchen sink frittata (hot sauce cures everything).  But the main thing I’m a little guilty of is cooking too big a volume of grains from rice to pasta to farro.  It kinda freekehs me out how I can’t nail it. So I’ve got into a healthy habit of freezing little leftover portions.  After a big batch of tabouli making for a family BBQ or my hot smoked salmon nicoise, I had leftover farro to make this stunning breakfast porridge.

Farro Porridge with Muscovado Grilled Peaches

Ingredients

1/2 to 1 cup leftover cooked, split or broken farro (depending in your appetite)

1 cup milk of choice (moo, almond, coconut, soy) infused with 1 split vanilla bean

The last of the Summer peaches or seasonal fruit of choice

Muscovado sugar

Broken Farro Porridge - Muscovado sugar

Farro porridge 1 kg

Method

Slice and grill peaches on a griddle pan, set aside. Gently heat milk with split vanilla bean for 10minutes to fully infuse, then add cooked farro. Stir gently and allow to cook for a further 10minutes depending on how coarse you like your porridge.  Serve in a bowl with topped grilled peaches and a sprinkle of richly dark muscovado sugar, because a little sprinkle is really ok, you know.

Farro porridge - grilled peaches

Farro porridge in bowl

I can’t wait to see what the other clever cooks got up to it.  Do take time lovely readers to browse around the other posts below.  You won’t be disappointed.




'Recipe ReDux: Farro Porridge with Muscovado Grilled Peaches by Emma Stirling APD' have 2 comments

  1. March 23, 2015 @ 12:06 am Serena Ball

    Love the glimpse into your kitchen Emma. Congrats on Storehouse!!! And I know what you mean about cooking too many grains. (: Great idea to freeze…or make into this yummy recipe!

    Reply

  2. March 29, 2015 @ 7:54 am Nancy @kindred-kitchen.com

    what a great way to use leftover grains! I don’t eat farro (allergic to gluten), but this would be awesome with quinoa, brown rice, etc. Thanks for sharing!

    Reply


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