Savory Farrotto Porridge

Savory Farrotto Porridge

Posted by:

Jacobsen Salt Co.

Posted on:

Jan 07, 2022

  • 2 tbsp neutral oil (I usually use sunflower) 
  • 1 cup farro (soaked overnight)
  • 4 cups vegetable broth (or whatever broth you have on hand) 
  • 1 head kale, chard or any other hearty green you have on hand
  • 4 eggs, cooked sunny side up (or whatever your preference)
  • 4 slices cooked bacon or ham 
  • 2 tsp Pure Kosher Sea Salt
  • 2 tsp Infused Black Garlic Salt 
  • sesame seeds
  • ¼ cup sliced chives 
  • 1 cup finely grated parmesan cheese
  • 1 tbsp Raw Wildflower Honey 

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Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Infused Black Garlic Salt-image

Infused Black Garlic Salt


Raw Wildflower Honey-image

Raw Wildflower Honey



Homemade breakfasts should be like your favorite outfit–simple, stunning and a showcase of all your best features. And since graduating from the greasy spoon specials of my twenties, mornings in my thirties have most often begun with a comforting bowl of hearty porridge. This savory farrotto satisfies a craving for a classic American breakfast all while sitting on a pillow of creamy farro. And as the rain and dreary winter weather passes by outside, a drizzle of honey is the perfect golden crown on this flavor-packed bowl.

Recipe by Kourtney Paranteau  

Serves 4


Drain your soaked farro into a large bowl and set aside while heating oil in a large, heavy bottomed pot over medium-high heat. Once the oil shines from heat, add your farro and salt and cook while stirring with a wooden spoon for two minutes, or until all of your grains have kissed the heat. Reduce the heat to medium and start pouring in your broth a quarter cup at a time, all while continuing to stir. As the broth soaks into the farro, keep adding broth until all four cups have been used. Meanwhile, steam your greens over high heat in a colander resting atop a pot of boiling water until just tender (about four minutes). Remove from the heat and shock under cold water and set aside.

Test a grain of porridge to ensure there’s no more tooth left in your farro before sprinkling half of your grated parmesan cheese into the pot and stirring. Finally, to plate, ladle a generous scoop of farrotto evenly into four bowls and top each with a crown of wilted kale, bacon, egg and garnish with Black Garlic Salt, sesame seeds, chives, remaining cheese and a drizzle of Raw Wildflower Honey.