Hot Farro Porridge with Blueberries and Toasted Walnuts

My daughter sent me a copy of  the Huckleberry cookbook. What a sweetie...she knows exactly what I like! 

FYI: Huckleberry Bakery & Café in Santa Monica is owned and operated by Josh Loeb and Zoe Nathan. Zoe learned to bake at Tartine Bakery in San Francisco, and also worked in the kitchen at Lupa in New York City and Joe’s in Venice. She took what she had learned and created the menu, both sweet and savory. Josh, who learned operations from working in local restaurants like Capo and Broadway Deli, used his knowledge to help create the space for Zoe to showcase her talent and creativity.

This gem of a cookbook has over 115 recipes and even more color photographs, including how-to sequences for basics such as flaky dough and lining a cake pan. The recipes range from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). Most of the recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options. Such a pleasure to read and I've tagged several recipes to post for you.

Today I'm going to present a porridge made with farro. I do love farro...but sure never thought to make porridge with it! I think you'll love this combo for warming you up on a cold morning.

Hot Farro Porridge with Blueberries and Toasted Walnuts

From Huckleberry by Zoe Nathan

1 cup farro
Kosher salt
3 tablespoons unsalted butter
2 cups water plus 1 tablespoon
1 cup fresh blueberries
2 tablespoons brown sugar
3/4 cup whole milk
1/4 cup walnuts, toasted and coarsely chopped

In a small saucepan over high heat, toast the farro with 1/8 teaspoon salt and 2 tablespoons of the butter, until slightly fragrant, about 2 minutes.
Add 2 cups water and reduce heat to low. Simmer, with top off, until water is absorbed, about 25 minutes.
In the meantime, melt 1 tablespoon butter, 1 tablespoon of water, 1 tablespoon of the brown sugar and a pinch of salt. Add the blueberries and saute quickly until tender, but not bursting. Set aside.
Add the milk and 1 tablespoon of brown sugar to the farro, increase heat to medium and and simmer until liquid is absorbed, 5-10 minutes.
Serve the farro with the blueberries in two bowls and top with walnuts.

Note: This keeps well, refrigerated for up to three days. Add a little milk when reheating.


  1. Jacques would love this..
    I think I am totally tempted to borrow this from the library!

  2. That looks like my kind of cookbook!

    I've actually had my eye on it for a little while because I adore the title!

  3. The cookbook sounds great, and I'd love to wake up to a beautiful porridge like this.

  4. It sounds like a great cookbook and I will check it out on Amazon. The porridge sounds delicious, but I have to be one of few people who have not eaten farro, so I will be looking at the grocery store for that. Thanks!

  5. Oh wow, I have farro and frozen blueberries from last season. I would so enjoy this one. Thank you!


  6. Cold days like these deserve a nice warm porridge- this is the perfect comfort food breakfast! :)

  7. A delicious breakfast dish and lovely cookbook!



  8. The best way to start your day!

  9. How nice to receive a cookbook that you love. Your farro porridge would be delightful for breakfast any morning of the year.

  10. I have oatmeal several times a week for breakfast, this really looks delicious!

  11. I have been craving a breakfast like this on our cool mornings. This looks delicious Barbara.

  12. oh yum! what a great combination of wholesome, hearty, sweet, and juicy! i think this sounds fantastic.

  13. Dear Barbara, This simply looks delicious!!! Perfect in this cold weather with a good cup the coffee. xo Catherine

  14. I have never cooked farro, this sound and look delicious for a cold morning...great way to start the day.
    Hope you are having a great week Barbara :)

  15. I've been putting frozen blueberries in my oatmeal in the morning. Wouldn't have thought to use farro instead! What a great recipe and the cookbook sounds wonderful. Like, Monique, I have to see if our library has a copy! Can't wait to see what you make next from it.

  16. Just the way to start a chilly morning! I still need to bake my way through the Muffins chapter of that book. Every one of them sounds delicious.

  17. If only I could have the Knight grab some farro on his way home, Gretchen and I would have it for breakfast. Sigh. Maybe we are still podunk after all?

  18. That's a really nice cookbook. Thanks for sharing the farro porridge---it makes perfect sense, but I would have never thought to use it in a sweet application.



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