30-60 min6 servingsAmerican

Breakfast Farro with Cardamom and Dried Apricots

By Chistopher Kimball

6 servings

30-60 min

Easy

Breakfast Farro with Cardamom and Dried Apricots

Recipe Details

Difficulty: Easy

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 6 servings

Ingredients

2 tbsp salted butter
1 1/2 cups pearled farro
1 tsp ground cardamom
1/2 cup dried apricots
1/2 tsp kosher salt Honey
yogurt

Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slow cooking. When cooked until the grains are creamy- tender yet still plump, farro makes a comforting hot breakfast and is a nice change from standard oatmeal. And cooking pearled farro in the Instant Pot means no need to stand over the pot and stir regularly. Cardamom brings out the ﬂoral notes in apricots; the combination pairs beautifully with the wheaty, nutty ﬂavor of the farro. Top individual portions with yogurt for richness and honey for sweetness.

INSTRUCTIONS

START: On a 6-quart Instant Pot, select . Add the butter and let melt. Add the farro and cardamom, then cook, stirring occasionally, until fragrant and toasted, about 3 minutes. Stir in 3 1/2 cups water, the apricots and salt, then distribute in an even layer.
Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 12 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
FINISH: Stir the mixture well, then re-cover without locking the lid in place. Let stand for 10 minutes. Stir vigorously until thick and creamy, about 30 seconds. Serve with honey and yogurt.

Notes

Don’t use whole-grain farro, as it won’t cook through properly. Semi-pearled farro will work but may require a few additional minutes of cooking (Bob’s Red Mill refers to their semi-pearled farro as “lightly scratched”). After opening the pot and stirring the farro, give the grains a taste. If still too firm, select Medium/Normal Sauté, bring to a simmer and cook, stirring often, until tender; press Cancel to turn off the pot, then continue with the recipe.

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About the chef

Christopher Kimball

Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.

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