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!
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
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.
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.
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.
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!
Chef John, could you please make a video on the best comments you have received from your subscribers?! The comment section on you videos are always fun to read :-)
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.
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
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!
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
Think you could teach us how to master tempura? There is certainly an art to it.
Never heard of farro. Looks delicious! Thanks!
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.
Maybe, "You are the Pharroh of your Farro" for next time?
no cayenne!! who are you and what did you do to chef john?
I love Spanish rice. I don't really tolerate farro very well. I really enjoyed your playful presentation of the recipe.
You are the pharaoh of your farro.
'you've got that going for you which is nice 'Chef john is a man of the people. The internet people.
Can you substitute barley or wheat berries for farro here? I love farro, but it's significantly more expensive than the other two
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
Chef John, you are the Zorro of your farro. Thank you for the great video
Looks delicious.
I thought you were going to go with "You are the Charo of your Spanish Faro" but I like the Nero one, too.
A dish from a Farro-way land.
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 ; )
Keep up the good work chef!
Is forkulate a technical term? ;)
Yummy, I'll definitely try this.
This looks soooo good
Anybody else think he was gonna miss the 5 grains on the very side while mixing the farro and onions and spices
hello, this is chef john aaaaaand im hungry now! .. thanks john! :D
Rice goes to my Hips too Chef.... does this Farro not go to the Hips? Beautiful ! :)
Any chance we could get that refried bean video
looks delicious!
Chef John, please comment. My dad wont let me out of the basement until you do!
I'm the Mia Farrow of mi farro.
Ok... eventually I'm going to have to try this Farro stuff
Love this video as usual! You're the best!
this looks and sounds delicious. I don't have a pun worthy.
WOW WOW WOW!! I think this may be a recipe the wife will eat!
How about...You are the Charo of your Spanish Rice with Farro. I will make this dish for sure.
I admire your presentation and passion! Have you considered doing a series of vegan recipes?
great recipe chef John thank you!
Lovely!
I might try this with steelcut oats or another similar grain. Thanks!
huh - my dad always makes it with some kind of ground turkey or beef.
I'll have to try that!
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.
looks amazing! as usual...
Uggg. Just done cooking food. Time to sleep. *Sees video* okay. Time to cook some food.
woah dude, farro-ut recipe!
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
beans, rice (farro) and cheese, YUMMY
"Forkulate." I like it!
This looks good. Can you replace the farrow with white rice or other rice?
Hey Chef! Could you do a video on refried beans too?
I never heard of Farro before. It looks like pearl barley.
This would go great with brown rice as well. Also, good job on the refried beans. Real refritos are made with lard, not shortening
Veri gud
I like the caddyshack reference!
I love your voice
Looks quite tasty. What do you think about using barley instead a farro?
I'm going to make this, because I am the Charo, of my Farro
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
no need to even watch the vid, i already know I'm going to dig this
You are the Clarence Darrow of your farro.
Such a farro out recipe!
Chef John's, will you be doing a recipe for New York style cheesecake? :)
Could you show us how to make some good refried beans, chef, please??? Thank you :)
Hi Chef John, Any alternate instructions for using spelt (liquid ratio or cook time), or is it pretty much the same?
Yum!!
Woohoo! Notification squad.
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.
can I use Cayenne, cumin and paprika in this recipe? I can't find those 2 chilli powder in my country
"You are the John Barrowman of your farro, man."
Yummm
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.
You're the boss of how far to go with your farro.
I was wondering if you have ever done a recipe on refried beans? atleast I can't seem to find it.
Are you going to show how to make refried beans next? :)
>Ancient Grain
The legends foretold of these grains.
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.
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!
Chef John, could you please make a video on the best comments you have received from your subscribers?! The comment section on you videos are always fun to read :-)
Hello. I have a question. I am allergic to onions, so could this be made without the onions?
Notification Squad.
Chef John, could we see your take on something simple, like chicken nuggets?
Can I do this same thing with rice? I've never seen or even heard of this faro thing.
#freakishlysmallwoodenspoon
Can you do this in a slow cooker?
ruler of Egypt like a farro
First time I've ever seen you not put cayenne. And I've seen all your desserts.
Edit: nope. You put a secret shake of cayenne
Can do this in a rice cooker?
Sup chef john
Can I not use butter and just stick with olive oil?
You have to roll those r's, Chef John.
Can I add a tiny bit of finely chopped fresh parsley before serving? :D
what is oven time if you make it with rice?
Are you going to be be on prozac tonight because you did not use cayenne Chef John?
You are the Jack Sparrow, of your Spanish farro
any reason to prefer mexican oregano over mediterranean? I thought a spanish recipe would be better with the latter
> caddy shack reference
Love a good Caddy Shack reference
Jollof rice recipe! :)
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!
Can't believe he has to apologise for not adding cayenne 😹 Apology accepted, Chef John!