Cardamom and Ginger Scented Farro Breakfast Porridge - alive magazine

Name: Cardamom and Ginger Scented Farro Breakfast Porridge - alive magazine
Ingredients: 3 green dried cardamom pods; 3 slices of fresh peeled gingerroot, about 1 inch (2.5 cm) long, 1/8 inch (0.3 cm) thick; 1/2 cup (125 mL) farro, uncooked, rinsed; 1 1/2 cups (350 mL) water; 1/8 tsp (0.5 mL) salt; 1/2 cup (125 mL) unsweetened almond milk; 1 banana, peeled; 2 tsp (10 mL) raw sliced almonds, toasted; 1 tsp (5 mL) pure maple syrup (optional); 1/2 tsp (5 mL) additional warm spice and fruit of choice for extra flavour (optional)

www.alive.com

Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is…

View full recipe on www.alive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Stove
Saucepan
Fine-mesh sieve
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Skillet
Spoon
Serving bowl

Ingredients

3 green dried cardamom pods
3 slices of fresh peeled gingerroot, about 1 inch (2.5 cm) long, 1/8 inch (0.3 cm) thick
1/2 cup (125 mL) farro, uncooked, rinsed
1 1/2 cups (350 mL) water
1/8 tsp (0.5 mL) salt
1/2 cup (125 mL) unsweetened almond milk
1 banana, peeled
2 tsp (10 mL) raw sliced almonds, toasted
1 tsp (5 mL) pure maple syrup (optional)
1/2 tsp (5 mL) additional warm spice and fruit of choice for extra flavour (optional)