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Farro with Wild Mushrooms Recipe – How to Cook Farro – Ancient Grain Side Dish ctm magazine

Learn how to make a Farro with Wild Mushrooms Recipe! Visit http://foodwishes.blogspot.com/2015/02/farro-with-wild-mushrooms-so-old-its-new.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Farro with Wild Mushrooms Recipe!



  • Kristian Georgiev on February 23, 2015

    So is it FAIR-oh or FAR-oh?

  • food jazz on February 23, 2015

    I've never had Farro before. I'll have to give it a try…looks good!

  • MelodramaticMe on February 23, 2015

    aaaah sooo much stirring!!!

    fantastic recipe though 😉

  • Scoot Scoot on February 23, 2015

    I bet this would be even better the next day, I love farro in chilled salads, it seems to really bring out its nutty flavor. if you have a favorite chilled pasta salad recipe try using it instead of pasta. its kind of amazing.

  • Tracy Miller on February 23, 2015

    What kind of Farro did you use?

  • Loyal To Me on February 23, 2015

    Chef John, not sure if you're aware of this but there is a youtuber by the name of Steven Nena whose channel I came across today. He has lifted a few of your videos somehow and he is passing them off as his own.

  • PlaceboTree on February 24, 2015

    Can't wait to try this! Ohh, I was wondering, what sort of cookware do you use? I wanna upgrade my gear and I thought you'd be the person to ask!

  • notforprofittho on February 24, 2015

    You are the Dave Navarro of your farro.

  • Cordan Hudyma on February 25, 2015


  • Finidox on February 25, 2015

    I doubled the porcini, didnt use the pearl farro, and added chicken (pan fried it, chopped it up, deglazed with the mushrooms, added back in with the farro), and used sour cream instead of creme fraiche. Still turned out awesome!

  • Malavi Sengupta on February 26, 2015

    Yes, I'm the Nero of my farro… because I will play the fiddle while my farro burns.

  • allseasonscooking on February 26, 2015

    As always enjoyable to watch! Love the humor! thanks for the upload! 🙂

  • WarriorKalia on February 27, 2015

    Is it just me, or did the entire process feel almost exactly like cooking risotto…? Same general ingredients, minus the actual risotto, and even the Parmesan at the end.

  • AC Werling on February 27, 2015

    Maybe Pharaoh of your Farro?

  • santanalz on March 2, 2015

    Put that water through a coffee filter, for the love of god. Great risotto!

  • 5864dragon on March 3, 2015

    Chef John…love your videos…since porcinis are expensive and have great flavor, could one use the soaking water dromnthe procinis in addition to the broth? Just seems sad not to be able to use it….Celeste in Kansas

  • Zozo Mozo on March 4, 2015

    I love this grain .. very  yummy recipe

  • john king on March 8, 2015

    i just subbed because i liked his clear and concise voice and how he throws in his own thing here and there lol..

  • Nancy on March 10, 2015

    Is farro a kind of barley?

  • RiskyJinjo11 on March 12, 2015

    Chef John really missed out on a great pun here. "You are the Jack Sparrow of your Farro!"

  • meems666 on March 22, 2015

    No cayenne?

  • Jamie Mason on June 10, 2015

    Thank you so much for this video. My doctor suggested that I incorporate whole grains into my diet. I bought faro today as well as organic toasted buckwheat groats. On to browsing recipes!!!!

  • Jamie Mason on June 10, 2015

    Oh and by the way, you did a great job!

  • VICKIE WHITE on September 4, 2015

    Love your voice! Trying this recipes now. 🙂

  • 1fanger on October 14, 2015

    Can this be made with wheat berries?

  • austin fernando on March 7, 2016

    a lump of clay and a reed (for cuneiform writing) easier than stone

  • What a great how to video! This looks delicious!

  • Coffee Abernethy on October 3, 2016

    Why not use the soak-water from the dried mushrooms?

  • Danielle on December 5, 2016

    I've been saying FAHR-OH…

  • VICTORIA JESENSKY on December 24, 2016

    Thank you
    I was singing where oh where is how to cook Farrow recipe.
    Well this is not Hee Haw Show.
    Thank You Again.

  • chupa cabra on January 31, 2017

    Could you use any of the Porcini soaking liquid in addition to the stock or would that be to overpowering?

  • MCr33py on July 28, 2017

    I was hoping for a "You can make your farro to your taste, this is how I like mia farro."

  • C S on November 14, 2017


  • Ace Lightning on September 6, 2018

    It occurs to me that pine nuts might go nicely with farro…

  • Mohamed Khalifa on November 10, 2018

    Thank you sir I will make it your way

  • Little Squirrel on December 1, 2018

    This is a wonderful wonderful recipe. I have made this for years with one change. I stir in butter not creme fresh. Just finish with butter and shaved parm with a sprinkle of parsley. It's my favorite side dish in the world, so much so I make it as my main dish. Please try this people, it's is sooooooooooooo joyous. Chef J wouldn't steer you wrong!!!!!!!

  • alex mentes on February 13, 2019

    Should have used the mushroom water he used to re-hydrate the 'shrooms

  • Nicole Powers on May 12, 2019

    Everyone up in these comments asking about the mushroom water

  • ildiko on May 27, 2019

    Looks delicious! I've made farro salad..also delicious..what brand pot were you using Chef John?

  • Nscizor on September 27, 2019

    An ancient grain we eat every day, ie every time you eat bread. It's wheat with the shell removed…

  • Rick Bhasin on January 4, 2020

    So much oil and salt. Not healthy at all.

  • David H on January 14, 2020

    Reconstituted porcini are almost tasteless. You left 3/4 of the porcini flavor out of the recipe by not using the soaking liquid!

  • tomnoddy1 on February 28, 2020

    This maybe one of the best and most simple recipes I have ever tried from this channel. The flavor is really good. I used the stock from the dried mushrooms and added it first. Then I used two cups of chicken stock. It makes a lot of difference using the mushroom stock.

  • I. Ma on April 25, 2020

    Hello chef . Thanks 👍. So, 1 cup dry farro will feed how many people? 🤔

  • aierce on August 4, 2020

    Just dump all the broth in at once. Taste tests have been done and theres no difference.

  • Iesha Green on September 8, 2020

    Without all the extra i think this woukd go good with pinto beans and corn bread

  • Jolly P on November 13, 2020

    Good job. Lol

  • Heather Andrews on February 3, 2021

    There's a great soup from Mark Bittman's "How to Cook Everything Vegetarian" that I usually use my farro in, but I've also made risotto and this looks like a delightful (less stir-heavy) version of that. Now I just need more farro! I agree, the toothsome texture of the grain makes it really great to eat.

  • Freddie PJ on March 30, 2021


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