(75) Farina with Apricots and Almonds

Do you eat breakfast?

Me either.

I know.  Bad.  I eat brunch.  Sometimes.  That counts.  Frankly, it counts double if I eat a piece of cake.

Go with it.

This is my favorite thing to eat for breakfast now.  It’s creamy.  It’s a touch sweet.  It’s a touch salty.  It’s smooth and it’s crunchy.  It’s just plain good.

So try it!

Farina with Apricots & Almonds

2 cups milk
1/3 cup farina (such as Cream of Wheat; not instant) [I used Bob’s Red Mill brand]
1 tablespoon brown sugar
1/4 cup dried apricots, chopped
2 tablespoons almonds, chopped

Bring the milk and a dash of salt to a boil.  Whisk in the farina.  Reduce heat and simmer, whisking occasionally, until thickened, about 2 to 3 minutes.

Spoon into bowls and top with sugar, apricots and almonds.


2 thoughts on “(75) Farina with Apricots and Almonds

  1. What exactly is farina? Because I’m too lazy to Google it.

    • It’s hot cereal made from wheat. Cream of Wheat, basically. I used Bob’s Red Mill Farina, but this would work with CoW. You’d just make it per package directions (not sure if the directions are different…).

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