created by: Chef John Csukor
As featured at the 2011 Research Chef Association conference and the 2011 Institute of Food Technologists conference
yield About 12 2 Ounce Servings
8 Oz Farro, cooked
2 1/2 Oz Almonds, rough grind
13 1/2 Oz Almond Milk, original
3/4 Oz Agave Nectar, raw
6 1/4 Tsp Flaxseed, toasted
6 1/4 Tsp Smoked Almonds, ground
6 1/4 Tsp Agave Nectar, raw
50 Ea Blueberries, dried
75 Ea Golden Raisins, dried
50 Ea Cherries, dried
25 Ea Mint, fresh
1) Combine farro, ground almonds, almond milk and ¾ ounces agave in a heavy bottomed sauces pan and bring to a simmer.
2) Cook until slightly thickened.
3) Portion the warm mixture into bowls and garnish with ¼ teaspoon each of toasted flaxseed and smoked, ground almonds; 2 each of blueberries and cherries; 3 each of golden raisins; finish with 1 leaf of mint and serve immediately.