Farro with Mango, Coconut, & Lime.

breakfast farro

I finally got around to making a new grain, farro, for breakfast.

It’s been weeks in the making.

Oh, and I almost burned my place down in the process.

{Please, please, please beware of toasting coconut. It can go from lightly browned to on fire in mere seconds. Sheesh, scary! Luckily, I got the flaming coconut put out without the fire trucks.}

Farro is an ancient grain in the wheat family. It is a versatile grain, or so I think, seeing as this is only my second time cooking with it. I made it for dinner a week ago with friends in some sort of hippie fashion: farro topped with a bed of fresh spinach, sweet potato wedges, and this peanut dressing. See it here. {Looks gross, tasted great.}

We all really liked the farro, so I wanted to try out an adaptation from a recipe given to me by Kimberly, the sports nutritionist. It was for a warm farro cereal, which I made into a tropical version.

Who is ready for summer?!


breakfast farro

The farro takes about 25 minutes to cook. So start that first. Bring the grains, milk, and water to a boil, then simmer until farro is tender.

Next, toss the mango cubes with maple syrup, lime juice, and almost all of the zest. Roast for about 10 minutes.

breakfast farro

Add the farro to the bowl and top with mango, coconut, and more lime zest.

breakfast farro

Toasted coconut would have been ideal, but I was too shaken from the fire experience to try again.

breakfast farro

Mmmm…..the lime was a key component. Very refreshing and tropical. I almost felt like I was on an island….if only I wasn’t reading the Journal of Adolescent & Adult Literacy for a research project. Glad I made a double batch, so I can have this again tomorrow morning.

breakfast farro

Farro with Mango, Coconut, and Lime

Adapted from Kimberly Evans

Farro is sort of like oatmeal, but a little bit chewier and nuttier in flavor. This was a nice switch from basic oatmeal, especially with some snazzy toppings like mango, coconut, and lime.


  • 1 cup farro, well rinsed
  • 1 cup milk (I used skim)
  • 2 cups water
  • 1 mango
  • 2 teaspoons maple syrup
  • 1/2 lime, juice and zest
  • handful of coconut, toasted is preferred (be careful not to burn your house down)


  1. Preheat oven to 400 degrees F.
  2. In a medium pot, combine the farro, milk, and one cup of water. Bring to a boil and then reduce to a simmer. Stir mixture every few minutes. Cook the farro about 25 minutes until the grains are tender and the liquid has thickened. If the liquid gets too low, add more water and continue cooking until grains are done. I had to add the extra cup of water.
  3. While the grains are cooking, chop the mango into cubes. Line a small baking sheet with parchment paper. Add the mango to the baking sheet. Drizzle with maple syrup, lime zest (save a little for the finished bowl), and lime juice. Roast for about 10 minutes or until fruit is slightly caramelized.
  4. Ladle farro into bowls, top with roasted mango, coconut, and more lime zest.

About Sarah

Always thinking about my next meal.
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One Response to Farro with Mango, Coconut, & Lime.

  1. Allie says:

    I’ve never tried farro but you made it look so appetizing! I agree that I’m ready for summer to!!! I cracked up at the thought of you burning the coconut, even though I’m sure it was scary. Who knew?!

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