We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
The ingredient list now reflects the servings specified
Directions
Cook's Notes:
You can buy dry farro in whole-grain form, but I prefer the pearled style, where the tougher outer layer has been polished down. Mine took about 40 to 45 minutes to cook, but that will depend on the brand you buy, as the sizes and amount of polishing can vary.
You can strain and use the soaking liquid in the dish, but after only 20 minutes it's fairly weak, and I wanted the extra flavor of chicken broth, so I didn't use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
Nutrition Facts
Per Serving:
194 calories; protein 6.5g; carbohydrates 27.8g; fat 8.2g; cholesterol 8.6mg; sodium 400.9mg.
Full Nutrition
The only thing I can say is...OMG! It is, to my taste, better than risotto and this is totally a keeper. I followed the recipe exactly as it was because I never cooked farro before and didn't feel adventurous. Actually I substitutes one thing...sour cream for crème fraiche but hat's it! It is PERFECT as it is! I served this incredible side dish with a BBQ chicken breast....again just FABULOUS! If you never tried farro, give it a try! Thank you Chef John Read More
The only thing I can say is...OMG! It is, to my taste, better than risotto and this is totally a keeper. I followed the recipe exactly as it was because I never cooked farro before and didn't feel adventurous. Actually I substitutes one thing...sour cream for crème fraiche but hat's it! It is PERFECT as it is! I served this incredible side dish with a BBQ chicken breast....again just FABULOUS! If you never tried farro, give it a try! Thank you Chef John Read More
I found this recipe after searching for Farro. I love mushrooms so I decided to try it. I actually mixed this recipe with the Heathly warm Farro salas recipe on this site. That recipe includes spinach (actually kale) and crumbled feta. I followed this recipe mainly because of the mushrooms and the items in the other recipe are added last. It turned out wonderful! I am using this as the main course with a vegetable on the side. I wanted a healthier version so I left out the creme fraiche and the cheese in the one since I was using feta. Read More
This is a great recipe if you're making farro for the first time. I used a bit more farro (1.25-1.5 cups) and increased the chicken stock (vegetable) to 4 cups. I let the farro cook about 20 minutes longer than suggested, which I think was a fortunate accident. There were no procini mushrooms at my grocery store, so I used a mix of dried wild mushrooms and a package of white button mushrooms that I already had on hand. Next time I would add a bay leaf while cooking, for some extra flavor. I used Greek yogourt in the place of the creme fraiche (about 4 tbsp) and 3-4 tbsp of Parm (which was a bit much, as Parm is pretty salty). It's similar to this recipe, which I keep in my rotation http://allrecipes.com/recipe/barley-mushroom-risotto/detail.aspx Read More
I've made this recipe multiple times now and keeping coming back to it. I've just used regular porcini or portobello mushrooms and subbed sour cream for creme fraiche. Reliable and tasty -- probably even better as written. Read More
First time faro cooker here... and huge success. I followed the recipe to a T but still needed to cook the farro about 15 minutes longer than the recipe suggested. My daughter who doesn't eat mushrooms cleaned her plate! I would say this dish is definitely flavourful with a great texture and the creme fraiche was a perfect addition at the end. A great rice substitute. Served it with roast chicken and green beans. Read More
Substituted whole grain couscous for farro, sour cream for crime freche, plus added broccoli stems and fresh peas. I just adjusted the cooking time and approach for the grain I had. I LOVE this recipe and am definitely making it again. I would expect using spinach and carrots would also be delicious. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The only thing I can say is...OMG! It is, to my taste, better than risotto and this is totally a keeper. I followed the recipe exactly as it was because I never cooked farro before and didn't feel adventurous. Actually I substitutes one thing...sour cream for crème fraiche but hat's it! It is PERFECT as it is! I served this incredible side dish with a BBQ chicken breast....again just FABULOUS! If you never tried farro, give it a try! Thank you Chef John
I found this recipe after searching for Farro. I love mushrooms so I decided to try it. I actually mixed this recipe with the Heathly warm Farro salas recipe on this site. That recipe includes spinach (actually kale) and crumbled feta. I followed this recipe mainly because of the mushrooms and the items in the other recipe are added last. It turned out wonderful! I am using this as the main course with a vegetable on the side. I wanted a healthier version so I left out the creme fraiche and the cheese in the one since I was using feta.
This is a great recipe if you're making farro for the first time. I used a bit more farro (1.25-1.5 cups) and increased the chicken stock (vegetable) to 4 cups. I let the farro cook about 20 minutes longer than suggested, which I think was a fortunate accident. There were no procini mushrooms at my grocery store, so I used a mix of dried wild mushrooms and a package of white button mushrooms that I already had on hand. Next time I would add a bay leaf while cooking, for some extra flavor. I used Greek yogourt in the place of the creme fraiche (about 4 tbsp) and 3-4 tbsp of Parm (which was a bit much, as Parm is pretty salty). It's similar to this recipe, which I keep in my rotation http://allrecipes.com/recipe/barley-mushroom-risotto/detail.aspx
I've made this recipe multiple times now and keeping coming back to it. I've just used regular porcini or portobello mushrooms and subbed sour cream for creme fraiche. Reliable and tasty -- probably even better as written.
First time faro cooker here... and huge success. I followed the recipe to a T but still needed to cook the farro about 15 minutes longer than the recipe suggested. My daughter who doesn't eat mushrooms cleaned her plate! I would say this dish is definitely flavourful with a great texture and the creme fraiche was a perfect addition at the end. A great rice substitute. Served it with roast chicken and green beans.
Substituted whole grain couscous for farro, sour cream for crime freche, plus added broccoli stems and fresh peas. I just adjusted the cooking time and approach for the grain I had. I LOVE this recipe and am definitely making it again. I would expect using spinach and carrots would also be delicious.
