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
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.
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.
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
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.
I used assorted wild mushrooms and the broth that came from reconstituting them.
This was a big hit! No leftovers. Will definitely make again
Didn't have wild mushrooms. Used 8 oz baby bella's Everything else the same. This is a keeper
I LOVE this dish! It s time intensive by my standards but it s got a fabulous taste! I read the suggestion to use sour cream for crem fresh (good call because it takes just a little anyway).
