Make-Ahead Maple-Cinnamon Farro Bowl

Rinse 1 3/4 cups of dry pearled farro thoroughly under cold running water using a fine-mesh strainer.

In a medium saucepan, combine the rinsed farro, 5 cups of water, and 1/2 teaspoon of salt. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 25 to 30 minutes, or until the grains are tender but still pleasantly chewy.

While the farro is simmering, heat a small dry skillet over medium-low heat. Add 1 1/2 tablespoons of raw sliced almonds and toast them, stirring constantly, for 2 to 3 minutes until they are golden brown and fragrant. Immediately transfer them to a plate to stop the cooking process.

Once the farro is finished cooking, drain any excess water through a fine-mesh strainer.

Return the warm, drained farro to the saucepan. Stir in 3 tablespoons of pure maple syrup, 1 teaspoon of ground cinnamon, and a tiny pinch of salt until the grains are evenly coated and fragrant.

Divide the warm maple-cinnamon farro evenly among 6 airtight meal-prep containers (approximately 1/2 cup of cooked farro per container). Top each bowl with a portion of the toasted almonds.

Allow the bowls to cool completely at room temperature before sealing the lids. Store in the refrigerator for up to 5 days. To serve, reheat in the microwave for 45 to 60 seconds with a tiny splash of water to restore moisture.