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!
*Inspired by Running to the Kitchen
*If you're not a huge tart fan, add a few strawberries into the roasting pan along with the rhubarb.
I have never tried farro--it sounds amazing!
Oooh, I love farro, so I will definitely have to try this! The maple rhubarb sounds like a great preparation 🙂
Yum! I never thought about using farro for something non-savory. Great idea!
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never heard of farro before but looks insanely deliciouss!!!
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I have few stalks of rhubarb in my freezer and this dish is so simple and tempting I'm surely going to enjoy in asap 🙂
I've never thought about grains + yoghurt before but it definitely sounds like my kind of thing - especially with some of that gorgeous rhubarb thrown on top!
Wow, this looks like a good breakfast bowl. The roasted rhubarb topping makes this dish and I love the tangy-sweet contrast it adds.
This looks delicious. I will be trying this for breakfast soon.
Erin, you mentioned that you keep cooked grains in the refrigerator. I was wondering how long you can keep it there and if they could be frozen (possibly in portions that would be ready for a recipe). I usually just cook up what I need and this sounds like a real time saver.
Hi Barb- I usually keep cooked grains in the fridge for up to 5 days (enough for the week) but yes, you can also freeze them. The Kitchn wrote a quick article about it as well: http://www.thekitchn.com/plan-ahead-freeze-whole-grains-for-future-meals-177623
Thanks for the information.
Love this idea! I would never have thought of it either, but now you mention it...!
did you add the grains cold or warm? Thanks 🙂
Hi Bri- I added them cold (using leftover grains!)
What a great combo!! I've had farro many times as dinner, but never thought to pair it will something like yogurt! I will definitely be trying this! Looks great!
Just when I was thinking what to have for my breakfast saw this in my newsfeed, looks delicious! think I know what I need now 🙂 Thanks for sharing!
I am absolutely SMITTEN with that background! Gorgeous photos!
You are genius - this is SO good. I left out the butter and added flax seed and cinnamon instead.and added the grains fresh and warm. Thank you!
I love rhubarb and this recipe looks really delicious 🙂 I'm sure, I'll try this recipe.