MANGO STICKY FARRO
Yields: 6 servings
 
INGREDIENTS
  • 1 package (9.1oz) Tuscan Fields® Farro Perlato, approximately 1½ cups
  • 2 cans (14.5 oz) light coconut milk
  • 2 cups water
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 cup cubed mango, fresh or frozen
PREPARATION
  1. Place Farro, coconut milk, water, brown sugar and salt in the basin of a slow-cooker. Stir gently to evenly distribute ingredients.
  2. Cover and cook on low heat setting for six to eight hours, allowing the slow-cooker to switch over to the warm setting until ready to serve.
  3. Serve warm, topped with mango cubes. (If using frozen mango, allow to thaw in the refrigerator overnight and then warm to room temperature before stirring into Farro).
  4. Store any leftovers in the refrigerator in single-portion, airtight containers to enjoy throughout the week.
Recipe by Bake Love Give at http://bakelovegive.com/mango-sticky-farro/