You're like the Bob Ross of cooking. I can just watch your videos endlessly. I'm not a great cook myself, but you make me feel like yeah, I can make a happy little Spanish Farro recipe.
Bill Boisy But like Bob Ross, you can do most things however you like to make it yours. Change the ratios, alter the spices, add in some happy little trees, etc.
Good thing about Chef John is how he explains things, once you have the ingredients he makes putting them together not too hard. I made my own pizza dough and bread from scratch for example and it turned out great. I highly recommend you trying some of the recipes, you'll surprise yourself.
Oh wow! This is great! As a diabetic I'm always careful of my carb intake and how much brown rice I consume. If this farro works out I think I found my new carb side! Thanks Chef John!
My mother makes this at least twice a month. We're from spanish decent, so we have a little more authentic taste than I would imagine yours had. Great job!
I think it mostly comes from Italy today. You can find in gourmet food shops or in the natural foods or Italian foods section of many supermarkets. Bob's Red Mill has it.
Eric Johnson I know you're not asking me but I have both Staub with the black interior and the white enamel coated Le Creuset. I prefer Staub because it sears better and the interior also gets better over time (it builds up similar to cast iron but you don't have to treat it the same) where as the enamel coating wears down and stains easily with Le Creuset. :) I'd still recommend getting both eventually tho!
Quite good actually, asuming you use wooden, plastic or silicon utensils. You can use metal utensils, but you have to be quite careful, to not put too much pressur on the ceramic coating! If you take care of them, your children might be able to use them, asuming you have children and don't drop either of them on a hard floor. :) Bye!
Can i just continue to cook it on the stove like I do my spanish rice? I don't have a working oven. So the change would be to: bring to a boil on high heat, cover and set to a low heat for 10 minutes.
holy shit I've been watching this shit for like 5 years or some shit and its always the same formula but it never gets old, goddamn chef john you're the best. All them other cooks got gimmicks or dumb shit which is cool maybe for a little, but this is the real straight up shit
Loved it... I know you said vegetarian and all that but man with some chicken and sausage in there this would be heavenly. p.s. You forgot the saffron. It's not Spanish without it Chef John. :P
Why didn't you soak the farro chef John is it because i am thinking it's rice, when it's not really rice ? And hey hey, chef JOHN can you please teach me how to make Mansaf, it's like the national dish of Jordan, lamb cooked in yogurt served on a bed of rice, I think they fry nuts and put it on top too.
I wonder if this would work out nicely with barley and/or oats? Hmm. Must experiment - I am, after all, the Jack Sparrow of my farro, and recipes are more like guidelines anyway...
Check out the recipe: www.allrecipes.com/Recipe/256996/Spanish-Farro/
You're like the Bob Ross of cooking. I can just watch your videos endlessly. I'm not a great cook myself, but you make me feel like yeah, I can make a happy little Spanish Farro recipe.
Bill Boisy But like Bob Ross, you can do most things however you like to make it yours. Change the ratios, alter the spices, add in some happy little trees, etc.
Good thing about Chef John is how he explains things, once you have the ingredients he makes putting them together not too hard. I made my own pizza dough and bread from scratch for example and it turned out great. I highly recommend you trying some of the recipes, you'll surprise yourself.
Dear Spanish friends, no, this is not Spanish, but actually Mexican rice, which is called "Spanish Rice" in the U.S.
Oh wow! This is great! As a diabetic I'm always careful of my carb intake and how much brown rice I consume. If this farro works out I think I found my new carb side! Thanks Chef John!
Thank you for turning on the faro faucet.
Nicely played.
Food Wishes Where did the time go? 40 years went by really fast.
Food Wishes Pin him, you can do it. Pin him to the dark side!
Dang it, I was gonna point out that obvious missed pun (obvious to those of us of a certain age, that is).
CantankerousDave a
My mother makes this at least twice a month. We're from spanish decent, so we have a little more authentic taste than I would imagine yours had. Great job!
So what do you do differently to give it that "authentic taste?"
ilovesparky13 How should he know his mom makes it lol.
You are the Charo of your Farro
Brent Shepherd slow cap. well done sir
haha dammit as soon i as i posted that i thought i was smart then i scrolled down and saw this!
Brent Shephtrtt
erd
Never heard of farro. Looks delicious! Thanks!
I love Spanish rice. I don't really tolerate farro very well. I really enjoyed your playful presentation of the recipe.
Think you could teach us how to master tempura? There is certainly an art to it.
'you've got that going for you which is nice 'Chef john is a man of the people. The internet people.
Maybe, "You are the Pharroh of your Farro" for next time?
oh god, i work at a food co-op and hear all about "ancient" grains all the time, thank you for calling this term out
You are the pharaoh of your farro.
Chef John, you are the Zorro of your farro. Thank you for the great video
Can you substitute barley or wheat berries for farro here? I love farro, but it's significantly more expensive than the other two
no cayenne!! who are you and what did you do to chef john?
Is forkulate a technical term? ;)
I am spanish and i never heard about this recipe, those spices are a bit odd here too, but that doesnt change the fact that looks delicious ; )
hello, this is chef john aaaaaand im hungry now! .. thanks john! :D
Any chance we could get that refried bean video
A dish from a Farro-way land.
WOW WOW WOW!! I think this may be a recipe the wife will eat!
Love this video as usual! You're the best!
Rice goes to my Hips too Chef.... does this Farro not go to the Hips? Beautiful ! :)
I thought you were going to go with "You are the Charo of your Spanish Faro" but I like the Nero one, too.
Looks delicious.
I'm the Mia Farrow of mi farro.
I refuse to trust any recipe you give us that doesn't call for cayenne. Your fault!
haha, he probably gave it the secret shake of cayenne at 4:58
Meegy667 I'm with you 100 percent
I thought Chef John had been captured and replaced by aliens when I first heard that. I think he's on the Cayenne Board of North America's payroll.
Anybody else think he was gonna miss the 5 grains on the very side while mixing the farro and onions and spices
this looks and sounds delicious. I don't have a pun worthy.
I admire your presentation and passion! Have you considered doing a series of vegan recipes?
Keep up the good work chef!
Chef John, please comment. My dad wont let me out of the basement until you do!
This looks soooo good
I might try this with steelcut oats or another similar grain. Thanks!
Yummy, I'll definitely try this.
Ok... eventually I'm going to have to try this Farro stuff
Uggg. Just done cooking food. Time to sleep. *Sees video* okay. Time to cook some food.
Hey Chef! Could you do a video on refried beans too?
looks delicious!
How about...You are the Charo of your Spanish Rice with Farro. I will make this dish for sure.
Looks very tasty.... where does one find Farro?
The Fertile Crescent around 10,000 years ago. Or, like, Amazon.
I think it mostly comes from Italy today. You can find in gourmet food shops or in the natural foods or Italian foods section of many supermarkets. Bob's Red Mill has it.
great recipe chef John thank you!
This would go great with brown rice as well. Also, good job on the refried beans. Real refritos are made with lard, not shortening
looks amazing! as usual...
Woohoo! Notification squad.
This looks good. Can you replace the farrow with white rice or other rice?
Lovely!
I never heard of Farro before. It looks like pearl barley.
huh - my dad always makes it with some kind of ground turkey or beef.
I'll have to try that!
beans, rice (farro) and cheese, YUMMY
no need to even watch the vid, i already know I'm going to dig this
"You are the John Barrowman of your farro, man."
"Forkulate." I like it!
Looks quite tasty. What do you think about using barley instead a farro?
Chef John, your Le Creuset cookware, I am looking at buying some, how does the ceramic on the bottom hold up over time?
Eric Johnson I know you're not asking me but I have both Staub with the black interior and the white enamel coated Le Creuset. I prefer Staub because it sears better and the interior also gets better over time (it builds up similar to cast iron but you don't have to treat it the same) where as the enamel coating wears down and stains easily with Le Creuset. :) I'd still recommend getting both eventually tho!
It's enamel. Lasts forever, with proper care.
Quite good actually, asuming you use wooden, plastic or silicon utensils.
You can use metal utensils, but you have to be quite careful, to not put too much pressur on the ceramic coating!
If you take care of them, your children might be able to use them, asuming you have children and don't drop either of them on a hard floor. :) Bye!
Oops, sorry for the missing "s" in the "assuming", and i believe it should be "neither"!?
#notmynativelanguage
Bye!
I'm going to make this, because I am the Charo, of my Farro
woah dude, farro-ut recipe!
Hi Chef John, Any alternate instructions for using spelt (liquid ratio or cook time), or is it pretty much the same?
I was wondering if you have ever done a recipe on refried beans? atleast I can't seem to find it.
You're the boss of how far to go with your farro.
Notification Squad.
Can you do this in a slow cooker?
I like the caddyshack reference!
Can i just continue to cook it on the stove like I do my spanish rice? I don't have a working oven.
So the change would be to: bring to a boil on high heat, cover and set to a low heat for 10 minutes.
holy shit I've been watching this shit for like 5 years or some shit and its always the same formula but it never gets old, goddamn chef john you're the best. All them other cooks got gimmicks or dumb shit which is cool maybe for a little, but this is the real straight up shit
>Ancient Grain
The legends foretold of these grains.
can I use Cayenne, cumin and paprika in this recipe? I can't find those 2 chilli powder in my country
Can do this in a rice cooker?
Is that your ridiculously small wooden spoon, or the one the size up from that?
Should've waited until 3:20 to find that out!
Could you show us how to make some good refried beans, chef, please??? Thank you :)
I want that small spoon
Can I use close-o?
I love your voice
You are the Clarence Darrow of your farro.
Are you going to show how to make refried beans next? :)
what is oven time if you make it with rice?
Chef John's, will you be doing a recipe for New York style cheesecake? :)
Can I not use butter and just stick with olive oil?
Loved it... I know you said vegetarian and all that but man with some chicken and sausage in there this would be heavenly.
p.s. You forgot the saffron. It's not Spanish without it Chef John. :P
What kind of pan is that?
You are the Jack Sparrow, of your Spanish farro
Hello. I have a question. I am allergic to onions, so could this be made without the onions?
Such a farro out recipe!
Veri gud
any reason to prefer mexican oregano over mediterranean? I thought a spanish recipe would be better with the latter
You have to roll those r's, Chef John.
Can I do this same thing with rice? I've never seen or even heard of this faro thing.
Fun fact: Most of people that watch this channel can't even fry an egg.
Why didn't you soak the farro chef John is it because i am thinking it's rice, when it's not really rice ? And hey hey, chef JOHN can you please teach me how to make Mansaf, it's like the national dish of Jordan, lamb cooked in yogurt served on a bed of rice, I think they fry nuts and put it on top too.
Chef John, could we see your take on something simple, like chicken nuggets?
Sup chef john
First! love ya
ruler of Egypt like a farro
I'm spanish and I didn't knew about farro... hahaha
I wonder if this would work out nicely with barley and/or oats? Hmm. Must experiment - I am, after all, the Jack Sparrow of my farro, and recipes are more like guidelines anyway...
I am the Dave Navarro of this Spanish farro.
Yum!!
Can I add a tiny bit of finely chopped fresh parsley before serving? :D