I liked it a lot. Can't say the same for my 6 year old but she is a picky eater. We used dried cherries because we couldn't find fresh ones and it seemed to work out ok. It was good recipe that I'm looking forward to trying again.
I tried it just as it's written and it was delicious. I was looking for a recipe for Farro and this fit the bill.
We enjoyed this recipe but I was nervous how all of these flavors would go together. My dinner guests and I all agreed that getting tart and flavorful cherries is important for this recipe.
This was amazing! It was even better the next day. I didn't see the added value in the wine so I am going to be using veggie broth next time to save on calories.
Farro needs to be cooked for much longer it wasn't tender at all. Other than that an OK recipe.
The estimated time to prep and cook were very accurate for me. I did follow the recipe as submitted and found the results filling and tasty. The boyfriend thought the amount of cheese should be doubled. He made comments about how delicious it was every time he could detect goat cheese.
Delicious! I used dried cherries and it worked out great. I grilled the chicken sausage and doubled the wine to allow it to simmer in the farrow and get really moist. Also added some roasted garlic. My husband loved it to.
I had a somewhat different set of ingredients: I cooked the farro in some leftover chicken and vegetable broth; I used chipotle chicken sausage and added two chopped jalopeños; and I used crumbled sheep's milk feta. Otherwise I followed the recipe. Oh wow. I'll be making this again.
I never make recipes with so few reviews but I am glad I gave this one a shot! My changes were: skipped the olive oil (unnecessary) and salt pinches. I only had dried parsley not fresh. Everything else I followed exactly. This was absolutely fantastic. I used Alfresco jalapeno chicken sausages and chopped them up into tiny pieces. The only thing missing is the recipe does not say how much water to use with a 1/2 cup of farro. Fortunately the package did (1 cup water to 1/2 cup farro). I found that I had to cook the mushrooms MUCH longer than 5 minutes more like 10-12. The flavors and textures were wonderful together. I normally refuse to eat spinach but wanted to stay as true to the recipe as I could. I would use the spinach next I cook this as well. This is definitely a weekend meal as it really does take about an hour start to finish. I was really surprised at how delicious it was!
