1 cup apple cider
4 cups water
2 bags of herbal apple cinnamon tea
1/4 cup white wine
2 Tablespoons butter
1 cup farro
2 small apples, unpeeled, diced
dash ground cinnamon
maple syrup for sweetening, as desired
In a small pot, brew tea and add apple cider. Keep warm but turn the heat down to low.
In a large saute pan, melt the butter. Add the farro and saute for a few minutes at medium heat until each grain glistens. Add the wine, stir and then let the liquid cook down. Using a ladel, add one cup of the apple liquid to the farro. Even out the grains and allow the liquid to cook down completely. Repeat until the liquid is completely incorporated and the grains are soft. Add apples and cinnamon, stirring them in until everything is hot. Add maple syrup to sweetened if you like. Serves two.
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| Farro with 1 cup of liquid |
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| Top: Apple liquid; Bottom: farro with liquid cooked down. |
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| Two small apples |
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| Farro with apples and cinnamon |
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| Ta da! |
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