In a medium saucepan heat the milk and water over high heat. Once boiling add the vanilla, cardamom, farro and dates. Stir and return to a simmer. Cover, reduce heat to low, and cook for 25 to 30 minutes or until most of the liquid has been absorbed.
Remove the lid, and stir the farro for 3 to 5 minutes. This will release more of the starch and thicken the pudding. Remove from heat and serve.
Store in an airtight container in the refrigerator for up to four days.
Farro Breakfast Pudding With Dates and Cardamom
Amount Per Serving
Calories 325Calories from Fat 18
% Daily Value*
Saturated Fat 0g0%
Vitamin A 100IU2%
Vitamin C 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Farro Breakfast Pudding With Dates and Cardamom https://myquietkitchen.com/farro-breakfast-pudding-with-dates-and-cardamom/