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

Ingredients

  • 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

Directions


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.

More Breakfast Recipes
From the December 2013 issue of O, The Oprah Magazine

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