applecrisp1
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Post by applecrisp1 on Mar 23, 2017 19:36:12 GMT -5
I came across this recipe and it sounded good. And I do have a bag of farro on hand...... To give you an idea of the recipe,some of the ingredients include: onion, leek, farro, borlotti or pinto beans, carrots, peas, basil, tomato paste www.myrecipes.com/recipe/mixed-vegetable-farro-soup |
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Post by karenw on Mar 24, 2017 18:20:49 GMT -5
Looks right up my alley. Thanks.
Karen
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applecrisp1
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Post by applecrisp1 on Mar 24, 2017 20:12:18 GMT -5
Karen
Happy to share! I've never cooked with pinto beans before (and had to look up borlotti). With the amount of beans I use in recipes, I need to branch out from my usual picks. If you try it, hope you enjoy.
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traildoggie
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Post by traildoggie on Mar 25, 2017 13:12:47 GMT -5
Making this for lunch today and using some wheat berries that I've had around for a while instead of farro. they are similar. I keep seeing faro with widely varied cooking times so the full hour sounded right for wheat berries. will report back on results.
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Post by karenw on Mar 25, 2017 18:17:05 GMT -5
Traidoggie,
Farro cooks a lot quicker than wheat berries. In my experience, around 20-30 minutes if you are using whole grain farro as opposed to the quick (10 min.) stuff. Another good sub. for farro is pearled barley. The barley takes just a bit longer than farro but not as long as wheat berries, but also has similar consistency to farro. Do report back on the soup!
Karen
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traildoggie
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Post by traildoggie on Mar 26, 2017 13:12:34 GMT -5
reporting back. I agree on faro. I have 10 min stuff and some 30 min stuff but the recipe cooks it for an hour. the wheat berries took an hour to cook. I didn't end up liking like the recipe though. I didn't follow everything exactly but to me it lacked flavor.
first, to be fair, I used wheat berries not faro. I used a large onion and skipped the leek. I seldom have leeks around. to me they taste totally like onions. I didn't have fresh basil and used some dried. I used pintos. otherwise I stayed with the recipe.
I'd suggest adding something. sautéed mushrooms? some greens? a couple diced potatoes? chicken or vegetable broth? the wheat berries cooked but they don't break up at all into the soup broth, whereas farro or barley might disintegrate a little and make a better broth. I didn't think peas seemed right and didn't add much. going to add some chicken stock, some steamed greens, and maybe a sprinkle of parm on top to the left overs. just guessing here, but I think faro or barley would work better.
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applecrisp1
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Post by applecrisp1 on Mar 26, 2017 15:36:33 GMT -5
Traildoggie -- Bummer that you didn't like the recipe, that's always disappointing, but many thanks for posting a review and your changes. As they say, onto the next recipe..... (I've never had wheat berries before, off to look it up).
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traildoggie
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Post by traildoggie on Mar 27, 2017 12:46:37 GMT -5
I like wheat berries but they don't disintegrate partially like faro or barley. either would work better than wheat berries. they got soft and cooked, but did not " mingle" into the broth. I make an Italian bean and grain soup that uses faro or barley that I like a lot. I think the main issue was the grain I used. I like peas a lot but didn't care for them here. the leftovers were better than the original serving.
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