I'm really appreciative of how you explained the different types of Farro and your rate of speech is just perfect! So many instructional vids talk wayyyy too fast. You seem conversational while also making sure to really pronounce each word entirely! It is appreciated so much!
I love farrow. It's my favorite grain. A mushroom/farrow risotto has my mouth watering in anticipation. The recipe sounds easy and delicious. I'm, (mostly), vegetarian, so no adjustments are necessary. Perfect. Your programs are great. A special thank you for this farrow recipe.
If you like farro cooked as a risotto -- "Farrotto" -- then you might also like hulled barley cooked as a risotto, a.k.a., "Orzotto." Also very chewy and flavorful, and great with mushroom and beef dishes. You can also use pearled barley but it's much less chewy and you have to really watch the endpoint of cooking so it doesn't go too soft.
@@adamchurvis1 Thanks for the information. - At first I was confused by the term 'orzotto', because I know orzo as a rice shaped pasta. But I I looked it up & come to find out, orzo literally means barley! So I learned something... double thanks. I'll look for both hulled barley and recipes. Ancient grains are delicious.
I love farro and sometimes use interchangeably with wild rice....recently could only find the instant variety and wasn't the same. Great video as always!
Hi Helen, so in love with your accent, and the manner, you describe the combination of an array of ingredients into what turns out to be a delightful tasty feast. As we do not have easy access to Farro how would Arborio rice work for this dish?
It’s so crazy because I happened to buy farro and mushrooms for two separate recipes but this was recommended and looked so good! I just used what I had on hand and made a low fat vegan version of it by sautéing with water instead of oil, using edward & son’s garden veggie bouillon instead of the mushroom stock, and fresh lemon in place of the wine. It’s suuuuper good! Not sure if it would be up to your standards, but I’m so happy you inspired me to make this tonight! 💕 Love your videos so much!
I have a box of Farrow sitting on the counter I’m going right now to see which one it is and if it’s pearl or semi-pearled I’m making this for dinner tonight excellent recipe thank you Helen 😃👍🏻👏🏻
Helen! Helen! I happened to have farro. I bought it because at work they made a salad and I said let me try that grain! I had it for almost four weeks. I was afraid to mess it up🥺, but now I am going to try you amazing recipe. Love your channel and every thing you do. I wish I could attend one of your classes. It would be amazing to meet one of the best in person! What is the price for your classes. Thank you!
This was a great intro to Farro. I'm trying to stay away from Rice since I've discovered Im addicted to white rice lol! Hoping this will be a good substitute!
This was a very delicious and easy dish to make. It was a bit tricky to find farro in Amsterdam though. I only found a package after i tried twelve(!) other shops. I added some fresh sage to the recipe as well (marinated in a little lemon juice), and served it with a simple raw fennel salad.
I love Farro, the first time I had it was at Meinhardt's deli in downtown Vancouver, Canada. It was in a simple salad of farro, arugula, and goat cheese. I don't recall what the dressing was.
Yum, looks so healthy and delicious! Helen, have you made a video on storing fresh herbs? (I've looked through your playlists but it's not obvious) It's something I have always had challenges with. I store in a glass jar in the fridge with water but sometimes I think certain herbs don't store well together and they end up spoiling quickly. Your knowledge is so valuable, thanks for sharing. :)
Hello Helen. We’ve eaten farro for many years. This another great way of serving. I’ve just ordered einkorn wheat to compare with farro. Have you tried einkorn?
Helen, when soaking beans overnight I usually add 1/4 tsp of baking soda per litre of water and it helps break down the skins AND decreases gas. Do you think the same could be applied to farro? I love the chewiness of farro.
The goal here is not just to help the skins get tender. the skins might not allow the starch to ooze out and make a creamy sauce even if they get tender. it could still be a good dish. I just haven't tried what you are describing, so can't speak from experience.
I made this last night exactly as written. It was delicious! Thank you! :) I wonder if I could make this a day ahead and reheat it in a casserole dish in a 350* oven the next day?
I recently moved, and as a result switched from electric to gas. The sides of the pot issue didn't exist on my ceramic electric cooktop, which makes total sense since the heat wouldn't go up the sides of the pan the same way if you're over a properly sized electric burner.
Can you help me out? I get three different types of grain when I look for Farro: Spelt (Triticum spelta), Emmer (Triticum dicoccum), and Einkorn (Triticum monococcum). What is the right one?
Helen! I would love a video on Paska bread (or Kulich), the Ukrainian/Russian sweet easter bread/cake. I want to bake it for my wife (she is Ukrainian), and your videos are so useful and thoughtful.
If I was baking a kulich, I'd just use my brioche dough th-cam.com/video/O0a88_d8j-s/w-d-xo.html and shape it into a ball, place into a panettone paper mold and bake into a tall cylindrical loaf.
@@helenrennie Wow! Thank you so much for replying Helen! I have seen your epic brioche quest videos and I think that is an excellent suggestion! Any thoughts on dried fruit in the dough and yay or nay on a powdered sugar glaze? Thanks again for your help.
very different texture, but the flavor combination would be great. I prefer buckwheat cooked fluffy. It doesn't release the starch like farro or barley and it's my favorite in creamy dishes. my previous video on braised cabbage has my favorite buckwheat recipe
I really wish to treat my wife with something akin to a risotto, but she has allergy to milk protein. I wonder how much will this miss if I switch the butter for margarine or olive oil and skip on the parmesan. (not trying to make a masterpiece, just want to gift some happiness)
I think you'll be fine. If not vegetarian/vegan then a bit of chicken dripping from a roast too. I can see a extra special olive or avocado oil working too as you say but I'd have that at the table to add super last minute to taste. Or the very top of a can of coconut milk (the "cream")? I'll shut up now.
it works fine as a vegan dish. if you want a vegan butter product, try miyoko's vegan butter. much better than margarine. the chicken drippings idea that someone else suggested would be even better :)
I find your videos very educational but I'm sure you must be aware you have many followers OUTSIDE of the US so it would be helpful if you made reference to the British (or European) names of food items where applicable. I had to look up "Farro" which I now know to be an ancient grain we call Spelt. (literally, the English/Italian translation of Farro). I am not an experienced cook but the research I have done on this subject indicates the products available on British shelves are just as confusing as the different types in America (given there are at least 3 types of Italian wheat that bear that name)!
Helen, you can try to clean chanterelles the way we do it in Poland. Put them in the bowl and cover with salt. Then add boiling water and stir. Wait a few seconds and remove them from the water. Repeat if needed. The dirt should stay on the bottom of the bowl, and chanterelles will not absorb much water. Here's a video in Polish: th-cam.com/video/nNX-cnQwlG8/w-d-xo.html
Hello. Your thumbnails need CONSIDERABLE improvement. Always use a white background and good lighting. You have great screen presence so also use your face in the thumbnail where possible.
I've never heard of Farro and this is a great introduction. Thanks Helen for always teaching us with your seasoned experience.
Farro is a wheat product and contains gluten.
I'm really appreciative of how you explained the different types of Farro and your rate of speech is just perfect! So many instructional vids talk wayyyy too fast. You seem conversational while also making sure to really pronounce each word entirely! It is appreciated so much!
I love farrow. It's my favorite grain.
A mushroom/farrow risotto has my mouth watering in anticipation.
The recipe sounds easy and delicious. I'm, (mostly), vegetarian, so no adjustments are necessary. Perfect.
Your programs are great. A special thank you for this farrow recipe.
If you like farro cooked as a risotto -- "Farrotto" -- then you might also like hulled barley cooked as a risotto, a.k.a., "Orzotto." Also very chewy and flavorful, and great with mushroom and beef dishes. You can also use pearled barley but it's much less chewy and you have to really watch the endpoint of cooking so it doesn't go too soft.
@@adamchurvis1 Thanks for the information. - At first I was confused by the term 'orzotto', because I know orzo as a rice shaped pasta. But I I looked it up & come to find out, orzo literally means barley! So I learned something... double thanks.
I'll look for both hulled barley and recipes. Ancient grains are delicious.
@@barkingmad50 Yep, and the shape of Orzo pasta is the barley grain WITH its husk intact. That's why it's so pointed at each end.
Farro is like barley but more tasty. Love this stuff
I am in love with farro and am always looking for new ways to cook it. Thank you for posting this!
Came out incredible, even using triple the porcini by mistake :)
I love farro and sometimes use interchangeably with wild rice....recently could only find the instant variety and wasn't the same. Great video as always!
Good way to make farro with more flavor than just boiling. Would love to see more recipes for farro and other grains like it.
WE/I Love what you do, Helen. Thank you and keep intelligence coming through.
I made this last night with susage and it was lovely. Thank you for posting such an easy to do and delicious recipe
This was so delicious! It is “meaty” and has a great depth of flavor. Another winner!
That looks so delicious I’ve been wanting to try farro and I love risotto so this will be the perfect dish. Thank you once again for another recipe.
Perfect. I am a fan of pearl barley instead of rice too. I like cooking it "too much" so it releases that creamy, starchy liquid.
Thanks for telling us it's OK to wash most mushrooms! 🙂
I discovered farro a couple years ago and absolutely love the chewy texture of it! I'll have to give this recipe a try. Thx Helen!
Hello Laurie, how are you doing?
Thank you for such a wonderful video! You made farro much less intimidating; looking forward to making shiitake risotto this weekend.
Hi Helen, so in love with your accent, and the manner, you describe the combination of an array of ingredients into what turns out to be a delightful tasty feast. As we do not have easy access to Farro how would Arborio rice work for this dish?
Great recipe! And great explanations!
It’s so crazy because I happened to buy farro and mushrooms for two separate recipes but this was recommended and looked so good! I just used what I had on hand and made a low fat vegan version of it by sautéing with water instead of oil, using edward & son’s garden veggie bouillon instead of the mushroom stock, and fresh lemon in place of the wine. It’s suuuuper good! Not sure if it would be up to your standards, but I’m so happy you inspired me to make this tonight! 💕 Love your videos so much!
Hello Tarrynn, how are you doing?
Thanks, Helen. This looks heavenly!!!
I have a box of Farrow sitting on the counter I’m going right now to see which one it is and if it’s pearl or semi-pearled I’m making this for dinner tonight excellent recipe thank you Helen 😃👍🏻👏🏻
Outstanding! I made this with chicken piccata tonight and this was the star on the plate.
Helen! Helen! I happened to have farro. I bought it because at work they made a salad and I said let me try that grain! I had it for almost four weeks. I was afraid to mess it up🥺, but now I am going to try you amazing recipe. Love your channel and every thing you do. I wish I could attend one of your classes. It would be amazing to meet one of the best in person! What is the price for your classes. Thank you!
Looks delicious - you really are a wonderful teacher, it must be such fun to be a student in your cooking classes. Hope you are doing well.
Hello Jane, how are you doing?
Chef John: You are the Emperor Nero….
…of you farro
This was a great intro to Farro. I'm trying to stay away from Rice since I've discovered Im addicted to white rice lol! Hoping this will be a good substitute!
This was a very delicious and easy dish to make. It was a bit tricky to find farro in Amsterdam though. I only found a package after i tried twelve(!) other shops. I added some fresh sage to the recipe as well (marinated in a little lemon juice), and served it with a simple raw fennel salad.
so glad you enjoyed it!
My mom will definitely appreciate this recipe
I love farro! Thanks Helen ❤️
I love Farro, the first time I had it was at Meinhardt's deli in downtown Vancouver, Canada. It was in a simple salad of farro, arugula, and goat cheese. I don't recall what the dressing was.
Yum, looks so healthy and delicious! Helen, have you made a video on storing fresh herbs? (I've looked through your playlists but it's not obvious) It's something I have always had challenges with. I store in a glass jar in the fridge with water but sometimes I think certain herbs don't store well together and they end up spoiling quickly. Your knowledge is so valuable, thanks for sharing. :)
This part of my veggie Q&A will answer your question: th-cam.com/video/h8d-_xEPAVQ/w-d-xo.html
@@helenrennie Amazing, thank you!
Hello Helen. We’ve eaten farro for many years. This another great way of serving. I’ve just ordered einkorn wheat to compare with farro. Have you tried einkorn?
Hello Rhonda, how are you doing?
do you have a recipe for Adjika?
Helen, when soaking beans overnight I usually add 1/4 tsp of baking soda per litre of water and it helps break down the skins AND decreases gas. Do you think the same could be applied to farro? I love the chewiness of farro.
The goal here is not just to help the skins get tender. the skins might not allow the starch to ooze out and make a creamy sauce even if they get tender. it could still be a good dish. I just haven't tried what you are describing, so can't speak from experience.
Hi helen! What do you think about putting miso paste or soy sauce in with the farro?
I made this last night exactly as written. It was delicious! Thank you! :)
I wonder if I could make this a day ahead and reheat it in a casserole dish in a 350* oven the next day?
you could, but it would be creamy anymore. all the liquid will get absorbed. should still taste good, though
Enjoyed watching this video
I've never seen Farro in uk shop. Can I do this with pearl barley? Any adjustments?
I recently moved, and as a result switched from electric to gas. The sides of the pot issue didn't exist on my ceramic electric cooktop, which makes total sense since the heat wouldn't go up the sides of the pan the same way if you're over a properly sized electric burner.
Can you help me out? I get three different types of grain when I look for Farro: Spelt (Triticum spelta), Emmer (Triticum dicoccum), and Einkorn (Triticum monococcum). What is the right one?
these are all types of wheat. the farro I can get in the US is emmer wheat. I am sure all the 3 wheat types could work as long as they are pearled.
Helen! I would love a video on Paska bread (or Kulich), the Ukrainian/Russian sweet easter bread/cake. I want to bake it for my wife (she is Ukrainian), and your videos are so useful and thoughtful.
If I was baking a kulich, I'd just use my brioche dough th-cam.com/video/O0a88_d8j-s/w-d-xo.html
and shape it into a ball, place into a panettone paper mold and bake into a tall cylindrical loaf.
@@helenrennie Wow! Thank you so much for replying Helen!
I have seen your epic brioche quest videos and I think that is an excellent suggestion! Any thoughts on dried fruit in the dough and yay or nay on a powdered sugar glaze?
Thanks again for your help.
I LOVE farro!!!
I kinda like to do the stirring tho
Thank you for the recipe! What is a good substitute for Farro (for those who cant find Farro locally)?
barley
@@helenrennie thank you!!
How do you think this would be with buckwheat?
very different texture, but the flavor combination would be great. I prefer buckwheat cooked fluffy. It doesn't release the starch like farro or barley and it's my favorite in creamy dishes. my previous video on braised cabbage has my favorite buckwheat recipe
Beautiful
What is the difference between farro and wheat berries? Are wheat berries simply unpolished farro?
yes, wheat berries are unpolished. they might also come from a different type of wheat. farro is emmer wheat.
@@helenrennie Thanks!
Farro can be tricky here. Usually we’ll find spelt.
Hello Pam, how are you doing?
I'd love to see a bulghar wheat recipe!
th-cam.com/video/XoRb7twr1Es/w-d-xo.html
th-cam.com/video/HXuMEDRzNn8/w-d-xo.html
@@helenrennie oh thank you so much Helen!
Could use Arborio rice, too, right?
sure, just a shorter cooking time than farro.
💛
I really wish to treat my wife with something akin to a risotto, but she has allergy to milk protein. I wonder how much will this miss if I switch the butter for margarine or olive oil and skip on the parmesan. (not trying to make a masterpiece, just want to gift some happiness)
I think you'll be fine. If not vegetarian/vegan then a bit of chicken dripping from a roast too. I can see a extra special olive or avocado oil working too as you say but I'd have that at the table to add super last minute to taste. Or the very top of a can of coconut milk (the "cream")? I'll shut up now.
it works fine as a vegan dish. if you want a vegan butter product, try miyoko's vegan butter. much better than margarine. the chicken drippings idea that someone else suggested would be even better :)
I’ve eaten 1000% more risotto once I dialed in Kenjis pressure cooker version.
I find your videos very educational but I'm sure you must be aware you have many followers OUTSIDE of the US so it would be helpful if you made reference to the British (or European) names of food items where applicable. I had to look up "Farro" which I now know to be an ancient grain we call Spelt. (literally, the English/Italian translation of Farro). I am not an experienced cook but the research I have done on this subject indicates the products available on British shelves are just as confusing as the different types in America (given there are at least 3 types of Italian wheat that bear that name)!
Helen, you can try to clean chanterelles the way we do it in Poland. Put them in the bowl and cover with salt. Then add boiling water and stir. Wait a few seconds and remove them from the water. Repeat if needed. The dirt should stay on the bottom of the bowl, and chanterelles will not absorb much water. Here's a video in Polish: th-cam.com/video/nNX-cnQwlG8/w-d-xo.html
You really love mushrooms, don't you?
Hello. Your thumbnails need CONSIDERABLE improvement. Always use a white background and good lighting. You have great screen presence so also use your face in the thumbnail where possible.
I just made this for dinner this evening, and it was absolutely delicious! Paired quite nicely with filet mignon too! YUMM!!!
What a great pairing :)