Heat a medium saucepan over medium heat. Add pearled farro and toast dry for 3-4 minutes, stirring occasionally until the grains smell nutty and darken slightly.
1 cup pearled farro
Add milk and salt to the toasted farro. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring once or twice until the farro is tender but still chewy.
1 cup pearled farro, 2.5 cups milk, 0.25 teaspoon salt
While farro cooks, heat butter in a skillet over medium heat. Add diced apples and cook for 5-7 minutes, stirring often until edges caramelize and apples soften but hold their shape.
2 medium apple, 1 tablespoon butter
Stir ground cinnamon into the cooked apples. Remove skillet from heat. Stir maple syrup and vanilla extract (if using) into the finished farro.
1 teaspoon ground cinnamon, 3 tablespoons maple syrup, 1 teaspoon vanilla extract
Fold the sautéed apples into the farro or spoon them on top. Serve warm with extra maple syrup or nuts if desired.
2 medium apple, 3 tablespoons maple syrup
