Simon Romanov

Farro, Almond & Blueberry Breakfast Cereal

– ½ cup whole-grain farro – 1 cup unsweetened almond milk – ¼ teaspoon kosher salt – ¼ teaspoon vanilla extract – Dash ground cinnamon


– ½ cup fresh blueberrie – ¼ cup unsalted whole almonds, toasted (see Tip) and chopped – 1 tablespoon pure maple syrup – ¼ teaspoon finely shredded lemon peel


In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.

In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling.  

Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender. 

Stir in blueberries, 2 tablespoons of the almonds, the maple syrup and lemon peel.  

Cover and let stand 5 minutes or until blueberries are warmed. Spoon cereal into serving dishes.

Sprinkle with the remaining 2 tablespoons almonds. 


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