Bluebird Recipes
Spiced Farro Pudding
Recipe from our farm kitchen.
1 Cup Bluebird Grain Farms Cracked Farro Porridge
1 Pinch sea or kosher salt
½ Teaspoon cardamom
3 Cups whole milk
½ Cup sugar
½ Teaspoon vanilla
½ Cup cream
1 Teaspoon rosewater *Optional
¼ Cup roasted pistachios, chopped (roast for 6 minutes at 325 degrees)
Place the Farro Porridge in a medium saucepan over medium – medium high heat. Toast for 5 minutes, stirring occasionally. Add the salt and cardamom and stir to incorporate. Then add the milk, sugar, and vanilla and stir. Bring to a simmer and reduce the heat so that the pudding is simmering lightly. Simmer for 15 minutes, stirring frequently. Turn off the heat and mix in the cream and rosewater. Let the pudding sit for 5 minutes to absorb most of the liquid. Serve topped with chopped roasted pistachios.
*To reheat, just add a bit more milk to the pan or dish with the pudding, cover, and heat over low heat until hot.
See other Whole Emmer Warm Recipes:
- Crush's Farro Risotto
- Emmer Farro Chimichurri with Zucchini and Olives
- Farro and Foraged Morel Mushrooms with Asparagus and Garlic Chives
- Farro with Marscapone & Parsnips
- Farro with Sausage and Apples
- Medieval Farro Salad
- Pollo Eoliana (Chicken) with Farro
- Emmer "Cornbread" and Sausage Stuffing
- Farro & Christmas Bean Gratin
- Original Split Emmer and Wild Rice Pilaf
- Summer Potlatch cakes with cherry tomato-fig salsa
See other Whole Emmer Cold Recipes:
- Emmer / Farro Caprese Salad
- Emmer / Farro Salad with Fresh Garden Vegetables
- Emmer / Farro with Arugula & Goat Cheese
- Fresh Herbs & Farro Salad
