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It has been experience with Farro that it remains toothsome, a quality that I like

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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.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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