Honeyed Farro Bowl with Olive Oil and Toasted Pine Nuts

Warm farro is sweetened with honey, glossed with olive oil, and finished with toasted pine nuts and fresh mint. It recalls the thick farro porridge waiting in a dolium at the thermopolium, as A Bowl at the Thermopolium remembers Pompeii’s early street fare.

Serves 2

Estimate for one serving

• 630 cal
• 11.2g protein
• 35g carbs
• 7.3g fat
• 7g fiber

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Ingredients

• 1 cup farro
• 3 cups water
• 3 tbsp honey
• 2 tbsp olive oil
• 1/4 cup pine nuts
• 2 tbsp chopped fresh mint leaves
• 1/4 tsp salt

Instructions

1. 1Rinse farro under cold water, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes until tender but chewy.
2. 2While farro cooks, toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring often until golden. Set aside.
3. 3Drain any excess water from cooked farro, then stir in honey, olive oil, and chopped mint until well combined.
4. 4Divide farro into bowls, drizzle with remaining honey and olive oil, and top with toasted pine nuts. Serve warm.