There are times when I stumble upon something so simple that I wonder how I didn’t think of it before. When I saw this yogurt bowl from Running to the Kitchen, all I could think was, “huh, I’d never thought to pair cooked grains with yogurt.” I am a granola + yogurt girl through and through. I love the dichotomy between the smooth yogurt and the crunch of a good granola. When I tried subbing in cooked grains for my granola, however, I was pleasantly surprised.
Not only did the grains add a sweetness to the bowl without any added sugar (like my prized granola), the texture was still contrasted enough that I didn’t really miss the granola. Plus, I almost always have cooked grains sitting around in my refrigerator and this bowl is just as awesome with some millet, quinoa, sorghum or a mix of all three. Also, if tartness from rhubarb isn’t really your thing (or you can’t eat it without dumping an equal weight of sugar on it), try tossing in a few strawberries (or other berries) while roasting. I actually found that between the maple syrup and the the farro, the tartness wasn’t all that overpowering!
- 1 cup diced rhubarb
- 2 tablespoons maple syrup
- 1 tablespoon butter
- 1 cup cooked farro
- 2 cups whole milk plain yogurt (or greek yogurt)
- Preheat oven to 400˚. In a small roasting pan, combine diced rhubarb, maple syrup, and butter. Roast until rhubarb is tender, about 15 minutes. Remove from oven and let cool.
- In a bowl, combine the yogurt with 1/2 cup cooked farro, and top with rhubarb mixture. If it’s too tangy, add another small drizzle of maple syrup.
*If you’re not a huge tart fan, add a few strawberries into the roasting pan along with the rhubarb.