mango sticky farro

Mango Sticky Farro

Hearty Italian Farro transforms the popular Thai dessert into a deliciously hearty breakfast. Overnight cooking in the slow-cooker allows you to enjoy Mango Sticky Farro with your family any day of the week.

For us, weekends are all about quality time with the ones we love and quality time in the kitchen. The kitchen is my place to relax, unwind and clear my head for the week ahead. I adore the extra time available for creating hearty meals and catching up on reading blogs, cookbooks and photography tutorials. When Tuscan Fields® offered to send me a sampling of their Italian Farro as part of a scholarship opportunity for Eat Write Retreat, I immediately knew that I wanted to create a unique twist on breakfast.

I have to be honest that up until now I had yet to cook with farro. I have grown quite fond of hearty grains so I was excited to expand my ingredient arsenal with this slightly sweet, nutty member of the wheat family. Farro is high in protein and fiber and when served as a porridge style breakfast, is a nutritious and filling way to start your day.

I absolutely love Thai Mango Sticky Rice and decided to create a healthier version suitable for a weekend breakfast. Farro fit the bill perfectly and yielded a creamy, slightly sweet breakfast porridge that was absolutely delicious. I was most impressed that even after cooking overnight, the farro did not become mushy and kept its distinct natural chewiness. I can’t wait to devour tomorrow’s leftovers!

5.0 from 1 reviews
Yields: 6 servings
  • 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
  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.

Mango Sticky Farro
*Tuscan Fields® was kind enough to send us a sampling of their Italian Farro in conjunction with a chance to win a scholarship to Eat Write Retreat 2013. We believe in honest, full disclosure and are committed to only working with brands that fit our vision.