If you like a bit more chewiness, try other berries from the wheat family such as spelt, Kamut, or soft whole wheat. You will need a scant 3 cups.
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright (c) 2011. Published by Ten Speed Press, an imprint of Random House LLC.
- 2 Cups water
- 1 Cup farro
- 1 Teaspoon anise seeds
- 1 (1-inch) Piece cinnamon stick
- Pinch of fine sea salt
- 3 Cup seedless red grapes
- 1 Teaspoon extra-virgin olive oil
- 4 Tablespoon honey, plus extra for serving
- 1/2 Cup heavy whipping cream or half-and-half
- 1/2 Teaspoon vanilla extract
- Ground cinnamon, for sprinkling
- To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 to 25 minutes. Remove the cinnamon stick, drain any remaining liquid, and return the farro to the saucepan.
- Meanwhile, prepare the roasted grapes. Position a rack 6 inches from the heat source and preheat the broiler for 5 minutes. Spread the grapes on a large rimmed baking sheet. Drizzle with the olive oil and 2 tablespoons of the honey and toss to combine. Broil until the grapes just start to shrivel and release some juices as they burst, 5 to 7 minutes. Immediately transfer the grapes with their juices to a heatproof bowl.
- To finish, add the cream and vanilla extract to the farro and bring to a boil over medium heat, stirring frequently. Cook until the cream thickens slightly, 3 to 5 minutes. Stir in the remaining 2 tablespoons honey, add the grapes with their juices and cook just long enough to reheat the fruit, about 2 minutes. Divide among bowls, sprinkle with cinnamon, and serve warm with more honey on the side.