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

Ingredients:
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

Method:
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.