Apple-Cinnamon Breakfast Farro

What a weekend this one was!  Foodbuzz Festival ’12, my first, was a dashing success in my book.  Lovely people, lovely setting of San Francisco, lovely weather, lovely food and drink, and did I mention the lovely people?

So, so excellent.  I can’t wait for next year.  Going to these things alone is downright terrifying, but all you have to do is remember that food people are the best people there are–it’s the truth.  Food people love each other.

Anyway, all that crazy, amazing madness called for a very, very lazy Sunday.  It called for fruit that I’d picked up at an orchard in Auburn, CA.  It called for wholesome, toothy whole grains, a touch of cinnamon and the natural sweetness of just a bit of maple syrup.  Yup.

It’s a perfect breakfast for the overwhelmed–good overwhelmed in this case, but bad overwhelmed would work just as well, if that’s what you’re working with.  It takes a little bit of time to cook the farro–just enough to gather your thoughts and make a nice pot of coffee.  Oatmeal is classic, but farro is its weird cousin that you need just a bit of patience with.

This is for two people, but post-Foodbuzz, my stomach balked at a paltry reasonable portion.  ”What is this… sensible diet garbage you’re pushing on me!?”

I know, stomach.  I wish it were Foodbuzz every day, too.

Apple-Cinnamon Breakfast Farro

1/2 cup farro (semi-pearled; regular will take longer)
 1 1/2 cups water
Pinch salt
 2 medium apples (Granny Smiths are great, although I used Empires this time)
2 tablespoons maple syrup or brown sugar
1/2 teaspoon cinnamon

Combine farro, water and salt in a medium saucepan and bring to boil.  Immediately lower heat to low, cover and simmer for 15-20 minutes, then peel (if you want; I don’t bother) and dice your apples.  Throw them into the saucepan, along with maple syrup or brown sugar and cinnamon.  Continue simmering, uncovered, until farro is done (it should be about the texture of al dente pasta), most of the moisture is absorbed and apples are tender.  Taste and add more maple syrup or brown sugar, if you’d like.  Serves 2 (or one of me).