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09-29-2019 01:12 PM
I tried this for the first time today. I bought this mixture which contained dry mushrooms and rosemary. Anyway, the directions called for a cup, and wow does that stuff expand ! It was lunch for two, and there are substantial leftovers. I served it with pork tenderloin, and it was ok. I never met a grain I didn’t like, and I will try it again. Do any of you use farro, if so how do you serve it ? TIA .
09-29-2019 02:02 PM
I like this recipe I tore out from a past issue of Cook's Illustrated:
1 1/2 cups whole farro
3 cups chicken broth
3 cups water
4 tbsp butter
1/2 onion, chopped
1 tsp minced garlic
1/2 tsp dried thyme leaves
3/4 tsp salt
3/4 tsp pepper
1 cup grated Parmesan
1/2 tbsp dried parsley
2 tsp lemon juice
Pulse farro in blender for 6 pulses.
Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.
Melt 2 tbsp butter in big pot, then stir in onion. Cook over medium-low heat until softened, stirring often. Stir in garlic. Stir in farro for 3 minutes.
Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low. Cook for 25 minutes until al dente, stirring twice during cooking.
Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.
Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter.
09-29-2019 02:15 PM
@deepwaterdotter wrote:I like this recipe I tore out from a past issue of Cook's Illustrated:
1 1/2 cups whole farro
3 cups chicken broth
3 cups water
4 tbsp butter
1/2 onion, chopped
1 tsp minced garlic
1/2 tsp dried thyme leaves
3/4 tsp salt
3/4 tsp pepper
1 cup grated Parmesan
1/2 tbsp dried parsley
2 tsp lemon juice
Pulse farro in blender for 6 pulses.
Bring broth and water to boil in saucepan, then gently simmer over medium-low heat.
Melt 2 tbsp butter in big pot, then stir in onion. Cook over medium-low heat until softened, stirring often. Stir in garlic. Stir in farro for 3 minutes.
Stir in 5 cups hot water/broth mixture, cover, and reduce heat to low. Cook for 25 minutes until al dente, stirring twice during cooking.
Stir in thyme, 3/4 tsp salt, and 3/4 tsp pepper for 5 minutes until creamy.
Off heat stir in Parmesan, parsley, lemon juice, and 2 more tbsp butter.
Thanks !
09-29-2019 04:43 PM
@QVCkitty1 love farrow. Have used it as a base on the plate for brigiole.
09-29-2019 10:36 PM
I've cooked farro in my Instant Pot & it came out pretty tasty & was quick & easy to prepare. It's a bit chewier than what I'm used to for grains.
09-30-2019 10:46 AM
Yes I have cooked farro a few times---I am a big fan of the whole grains except for quinoa---a little goes a long way with me. don't remember how the family liked it but I did.
09-30-2019 12:43 PM
@wagirl wrote:@deepwaterdotter---why do you blend the farro? Never heard of that.
Because I buy whole farro, not pre-ground.
01-26-2020 06:56 PM
Thanks!I Miss Kathy so much. She was the best. Shocked to see her just now on HSN as a spokeswoman for Nutrisystem. She might get me to try it.
01-27-2020 01:13 AM - edited 01-27-2020 01:23 AM
I like this receipe from Show me the Yummy
Mediterranean Farro Salad Recipe - serves 8
Ingredients
This is a GREAT make ahead dish. This can be stored in the fridge for up to 5 days.
Nutrition Information
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