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It has been experience with Farro that it remains toothsome, a quality that I like
Joined: Dec 11, 2005
Posted to Thread #30274 at 2:36 pm on May 7, 2018
and I have read that is the correct way it should be used, I have never had the pearled Farro so cannot compare, but I do like the nutty taste and texture in a rich mushroom, beef broth, and shallot risotto type dish.
Toasted Israeli Couscous might be good with this soup. I buy my barley from a grain mill and it is called Plump Soup Barley. It is large and it wonderful in soups.
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Other messages in this thread:
- 30274. Mushroom soup recipe advice, please - not thrilled with barley - colleenmomof2 - 10:39am on 05/05/18 (8)
- Maybe the kind of barley? Pearl is the quicker cooking barley that is listed in - Charley - 11:18am on 05/05/18
- Yes it was pearled barley - colleenmomof2 - 12:55pm on 05/12/18
- Perhaps the barley was too old? - judy-mass - 11:32am on 05/05/18
- Rice is a great idea! We rarely have a rice-enhanced soup - colleenmomof2 - 12:56pm on 05/12/18
- We liked farro, but be careful. There is a type that is pre-something. Let me look it up. It cooks - MarilynFL - 1:52pm on 05/06/18
- It has been experience with Farro that it remains toothsome, a quality that I like - KarenNoCA - 2:36pm on 05/07/18
- Farro's on my list to try along with quinoa and - colleenmomof2 - 12:59pm on 05/12/18
- Thanks everyone for your help! - colleenmomof2 - 2:44pm on 05/13/18