Martha Stewart Brown Rice, Farro, or Spelt Breakfast Bowl

Martha Stewart brown rice, farro, or spelt breakfast bowl is a quick, creamy grain porridge made with cooked grains, milk and maple syrup, ready in 20 minutes. This simple oatmeal alternative fits easy breakfast ideas for busy mornings, summer brunch and a light weekend start.

Let the grains simmer the full 15 to 18 minutes, stirring as they go, because that is when the starch loosens and the bowl turns creamy. Pull it off early and you get separate, chewy grains sitting in thin milk.

Martha swaps oats for leftover cooked brown rice, farro or spelt, which gives the bowl a nuttier flavor and a chewier bite than regular oatmeal. Finishing with protein-rich Greek yogurt and fresh berries also keeps you full until lunch.

Martha Stewart Brown Rice, Farro, or Spelt Breakfast Bowl

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

320

kcal

Cooked grains simmer in milk and water until they turn thick and creamy, with a chewy bite that oatmeal doesn't have. Maple syrup and cinnamon sweeten the pot, then cool yogurt and juicy berries go on top.

Ingredients

• 2 cups cooked farro , brown rice, or spelt
  

• 1 cup milk (or milk alternative)
  

• Pinch kosher salt
  

• 1 to 2 tablespoons pure maple syrup, plus more for serving
  

• Pinch ground cinnamon
  

• Plain Greek Yogurt, for serving
  

• Fresh berries, for serving
  

Directions

• Combine the grains: Add 2 cups cooked farro, brown rice or spelt, 1 cup milk, 1 cup water and a pinch of kosher salt to a pot. Set it over high heat so it comes to a boil quickly.
• Simmer until creamy: Reduce the heat to medium once it boils, then simmer for 15 to 18 minutes, stirring as it cooks. It's done when the grains have soaked up the liquid and the porridge looks thick and creamy.
• Sweeten and spice: Stir in 1 to 2 tablespoons maple syrup and a pinch of ground cinnamon. Taste it, then add a little more syrup if you like it sweeter.
• Top and serve: Spoon the porridge into 2 bowls and add a dollop of plain Greek yogurt to each. Finish with fresh berries and a drizzle of extra maple syrup.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which grain works best for this breakfast bowl?

Farro, brown rice and spelt all work, so use whichever you already have cooked. Farro and spelt stay chewier, while brown rice turns softer and creamier as it simmers.

Can I use a milk alternative?

Yes, the recipe is written to work with milk or a milk alternative. Oat or almond milk both simmer fine, though unsweetened versions let you control the maple syrup.

Can I make this ahead for the week?

Cook a big batch of grains ahead and keep them in the fridge, then simmer a fresh bowl in about 20 minutes. Leftover porridge also keeps in a covered container for a few days, and a splash of milk loosens it when you reheat it.

Do I need to cook the grains first?

Yes, the recipe starts with 2 cups of already cooked grains. Raw grains need their own cooking time, so this is a great way to use up leftovers from dinner.

What's the most common mistake with this bowl?

Stopping the simmer too soon is the usual problem, because the porridge stays thin and watery. Keep stirring for the full 15 to 18 minutes until it looks creamy, then add the maple syrup.