On these increasingly chilly mornings, nothing beckons me out of bed like the comforting warmth of creamy porridge with a steaming mug of tea. While farina (popularly known as Cream of Wheat) is as simple a porridge as they come, this version could pass for decadent thanks to toasting the grain in brown butter before cooking it. It gives it a rich, nutty flavor while still taking less than six minutes to make.
The great thing about porridge is it’s a blank canvas for whatever toppings suit your fancy. But if
you’re looking for ideas, I like mine extra salty and topped with toasted pecans, sliced bananas, brown sugar, fresh grated nutmeg and a splash of milk.
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You can buy farina in the bulk bin section of stores like Berkeley Bowl or in any supermarket’s cereal or oatmeal aisle under name brands like Cream of Wheat and Bob’s Red Mill Creamy Wheat.
Brown Butter Farina Porridge
Serves 2
INGREDIENTS
1 tablespoon high quality salted butter
1⁄3 cup uncooked farina
1¼ cup water
¾ cup milk of choice
1⁄4 teaspoon salt
Toppings: toasted pecans, sliced bananas, brown sugar, milk
DIRECTIONS
Heat the butter in a small saucepan set over medium heat, stirring constantly, until the foam settles, and the butter solids in the bottom of the pan have turned golden brown.
Stir in the farina and cook for 2 minutes or until the farina smells mildly toasty/nutty. Whisk in the water, milk and salt and bring to a boil; lower heat to simmer for 2 to 3 minutes, stirring frequently, until the farina is thickened and smooth.
Spoon into two bowls and serve warm with toppings of your choice.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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