Often relegated to lunch or dinner, these nutty, chewy kernels deserve a spot in your morning rotation. Jackie Newgent, nutritionist and author of Big Green Cookbook, suggests this recipe.

Serves 4


  • 1 1/2 cups farro (rinsed and drained)
  • 1 3/4 cups water
  • 1 1/2 cups orange juice
  • 1/4 cup raisins
  • 3/4 tsp. salt
  • 1/4 cup roasted pistachios
  • Orange zest, to taste


In a medium saucepan, bring to a boil farro, water, orange juice, raisins, and salt. Reduce heat to low, cover, and simmer until tender, about 40 minutes. Stir in roasted pistachios and orange zest to taste.

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