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!
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So is it FAIR-oh or FAR-oh?
I've never had Farro before. I'll have to give it a try…looks good!
aaaah sooo much stirring!!!
fantastic recipe though 😉
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.
What kind of Farro did you use?
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.
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!
You are the Dave Navarro of your farro.
Thanks
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!
Yes, I'm the Nero of my farro… because I will play the fiddle while my farro burns.
As always enjoyable to watch! Love the humor! thanks for the upload! 🙂
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.
Maybe Pharaoh of your Farro?
Put that water through a coffee filter, for the love of god. Great risotto!
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
I love this grain .. very yummy recipe
i just subbed because i liked his clear and concise voice and how he throws in his own thing here and there lol..
Is farro a kind of barley?
Chef John really missed out on a great pun here. "You are the Jack Sparrow of your Farro!"
No cayenne?
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!!!!
Oh and by the way, you did a great job!
Love your voice! Trying this recipes now. 🙂
Can this be made with wheat berries?
a lump of clay and a reed (for cuneiform writing) easier than stone
What a great how to video! This looks delicious!
Why not use the soak-water from the dried mushrooms?
I've been saying FAHR-OH…
Thank you
I was singing where oh where is how to cook Farrow recipe.
Well this is not Hee Haw Show.
Thank You Again.
Could you use any of the Porcini soaking liquid in addition to the stock or would that be to overpowering?
I was hoping for a "You can make your farro to your taste, this is how I like mia farro."
❤👌👃💋
It occurs to me that pine nuts might go nicely with farro…
Thank you sir I will make it your way
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!!!!!!!
Should have used the mushroom water he used to re-hydrate the 'shrooms
Everyone up in these comments asking about the mushroom water
Looks delicious! I've made farro salad..also delicious..what brand pot were you using Chef John?
An ancient grain we eat every day, ie every time you eat bread. It's wheat with the shell removed…
So much oil and salt. Not healthy at all.
Reconstituted porcini are almost tasteless. You left 3/4 of the porcini flavor out of the recipe by not using the soaking liquid!
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.
Hello chef . Thanks 👍. So, 1 cup dry farro will feed how many people? 🤔
Just dump all the broth in at once. Taste tests have been done and theres no difference.
Without all the extra i think this woukd go good with pinto beans and corn bread
Good job. Lol
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.
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