• 1 cup farro

• 1 cup steel cut oats

• 1 cup amaranth

• 1/2 cup millet

• A few tablespoons cracked flaxseed

• A few tablespoons quinoa

Boil water. Add the farro first. Reduce the temperature. Let boil for a few minutes, then add the oats. Let boil a few more minutes, then add the amaranth.

 

Continue to boil. Stir more actively in the beginning. Add water if it's getting dry. When the farro starts cracking, add the flax and quinoa.

 

Takes about an hour total. Makes a lot — at least a week's worth for two people. We store ours and eat a little bit at a time. I like to add a little bit of liquid to loosen it up when I warm it up.

 

You can add a tablespoon of fish sauce, sesame oil, and the Asian accoutrements of your choice. Or you can go Western and add butter or olive oil and parmesan cheese. Tastes great with bitter greens — broccoli rabe, etc.