Farro Bowl with Figs, Pistachios & Honey

Ingredients

• 1/4 cup (45 g) dry farro (or pearl barley)
• 1/2 cup (120 ml) water
• 1/4 tsp (1 g) ground cinnamon
• 1/2 tsp (2.5 ml) vanilla extract
• 3/4 cup (200 g) plain Greek yogurt, 2%
• 2 (100 g) fresh figs (or 1/2 ripe pear)
• 1 1/2 tbsp (15 g) pistachios
• 1 tbsp (10 g) chia seeds
• 1 tsp (5 ml) honey
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C). Put the farro, just-boiled water and salt in a 6-inch (15 cm) dish, cover tightly with foil and bake 35 minutes, until the water is gone, then rest it, still covered, 10 minutes.
2. Stir the cinnamon and vanilla through the warm farro and let it cool for five minutes.
3. Spoon the yogurt over, then the figs, pistachios and chia seeds, and finish with the honey.