Alison Roman's Creamy Farro With Crispy Mushrooms | NYT Cooking
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- Опубликовано: 7 сен 2024
- Get the recipe: nyti.ms/39rvnMD
Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.
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![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Alison really just makes me happy.
@MJ What did she say or do that was racist?
@@KR-mx4nt you can easily google it...
@@srslypissedoff6490 i did, couldn't find the racist thing though
At the rate of NYT posting videos of Alison this almost feels like a miracle
yeah, there are WAY too many of them, I wish they'd stop. She's just not that good.
@@BernardProfitendieu watch something else
@@xowdavis I have to say the first 10 videos I saw her.... I did just that I watched something else. But you know she's really come into her own. Slowly losing the oh my gosh oh my gosh oh okay that this menopause Marine Corps war veteran can't really deal with at times. But she does indeed have some kickass recipes. and I dig that everyone can have an opinion and it's all groovy.. or gravy... Or oh my gosh I'm definitely tired. 😁
@@xowdavis why the sourpuss? your face looks like somebody punched it
I had to do a double take because I don't even remember the last time a new Alison video came out. WE NEED MORE.
I had this for dinner last night, and i cant stop thinking about how good it was. Its so simple and so delicious. No rich white wine cream sauce or anything like that, just simple hearty good ingredients lending eachother their flavour. I was lucky enough to find chanterelles at the thrifty's grocery store down the way from me and i used that and oyster mushrooms. i subbed in greek yogurt instead of sour cream (because its what i had), and parsley instead of dill (because i dont like dill), and everything came together so well. A must try!
Ever since I found her videos, I fell in love with her and I wish she had her own channel and uploads more often 😍
Kirby Sunny yes! I just discovered her and I’m like- omg, this is how I love to cook, she makes me want to cook- which is a miracle lately 😂
Now she does!
She’s had her own channel for 3+ years now.
@@RD-vz6cc NYT was stupid enough to fire her over nothing...
Alison, you should know that your dish is extremely to the Russian taste🙂Farro is a cereal that has been used here from ancient times, and we adore sour cream, mushrooms and DILL! Thank you so much for the recipe. I'm gonna try it for sure👍
very Russian! except for this generous squeeze of lemon :)
Being stuck in quarantine with Alison and a fully stocked up fridge sounds like the best thing to be right now 😋
Dill me, Alison
This recipe is easily one of my favorites, especially for fall and winter. It's extremely cozy and comforting. My fiance and I normally make a lot of spicy dishes, so I was worried he would think this is too bland, but it's very flavorful and still brings the warmth without the spice.
I’ve made this from the NYT article and there are some key techniques that their recipe does not cover that I’ve found here: slicing the leeks thick enough to preserve their structure, using maitake for crispness (it was very hard to get my mushrooms crispy!) and using a ton of dill for maximum tastiness. I wish there were vids for all of her NYT recipes!!!
The same day I saw this recipe, I went to my local farmer market in Milwaukee and bought some forest mushrooms and leeks. I can’t wait to make this
Alison Roman is my favorite person in the whole world.
@@Marcel_Audubon Honest question, are you her butthurt ex boyfriend? I see you trolling in the comment section of all her videos lol
Alison’s hair is giving me life. And the food. And her in general.
I made this dish today, and OMG!
I felt like I was in heaven.
If there is in heaven, this recipe will definitely be included.
Loved it! 🥰🥰🥰🥰🥰
Thank you for sharing!
This is excellent. Just got my Amazon Fresh delivery today with all these ingredients (Except mushrooms and herbs which I buy at produce market) because I saw recipe on NYT Cooking editorial, and now I get to see the how-to video. Perfect timing! Looks as amazing as it read in the recipe. FYI: 365 Organic Italian Farro's 8.8 oz. bag is the exact amount for this recipe (1 3/4 cups - 249 grams).
Thanks for the Farro tip. Fresh has been so convenient for me lately.
During this wicked quarantine, I’ve been making an Allison video/recipe every two days. Dinner, for however sad this may sound, has been the highlight of my days locked-in. By making the videos, it occurred to me that a lot of her recent recipes are little- to no-meat. Am I the only one who has noticed this?
No driving? No meat? These recipes, along with the quarantine, have me living a greener, less carbon contributing life :)
I'd be happy to take any Steaks or Ground Beef that is gathering dust in your freezer for you..? 😁
By far one of my favorite cooking shows! Keep it up Alison you rock, love the passion.
It is Dec 2020, after NYT cooking “let her go” and I only recently discovered her and I’m so upset! She needs her own channel.
Good news! Alison does have her own channel and is uploading new videos every Tuesday! It’s under her channel name Alison Roman. First two videos are Goodbye Meatballs and One-Por Chicken with Caramelized Lemons and Dates!
So happy to see Alison back.. I’ve missed her
I'm a simple woman. I see Alison Roman, I click.
I recommend making this with Kasha (toasted buckwheat) for an ultimate Eastern European vibe
She's so charismatic 😍
Oh, boy-as always, cook an Alison Roman recipe, subito! Awesome, many thanks, grazie mille from Florence, IT!
“That’s the beauty of cooking at home, you get to police your own sour cream consumption.” 😂😂👌👌👌👌
Whenever I decide I want to make an Alison Roman recipe and need to look up the video, I just think "Which hairstyle did she have in the video I want?" and that's how i find it hahaha.
This is soooo good, i added a but of shaved parm at the end. AMAZING
I want to cry this is so good. Never have I eaten anything like this.
Dill is so underrated in my opinion. You can make amazing beef soups with it, it's great in all sorts of salads (potato and otherwise) and even just as a topping it's fantastic. Go dill.
I just to brought a bag of farrow from the store today, and NYT posted this video! This feels like a miracle
I'm all about policing my own sour cream consumption! This looks so yum, can't wait to make this
I made farro for the first time a few months ago, and now it's one of my favorite foods. I will definitely put this on my menu for next week.
i find it charming that Alison's idea of 'hunting food' just so happens to be a vegetarian recipe.
I´m cracking my head to find a vegan substitute for sourcream.
Ever hear of mushroom hunting?? Morels?
Thank you.. ! I thought the same thing. I'm guessing she meant Mushroom Hunting. During Spring Turkey Season here in Missouri, most hunters spend half of their time looking under trees for Morell Mushrooms while slowly making their way thru the woods hoping to find a fired up Gobbler to work.
My uncle used to take a fisherman’s salad to his fishing trips. Vegetarian, vegan even. It was supposed to complement the taste of the fish hopefully caught. I’d imagine this goes well with some quail or fesant. Ot smashed badgers.
@@fakename9303 fesant...? I've hunted them many times. But only ones spelled Pheasant.
Have a Safe and Happy Thanksgiving.
I agree about dill -- it's sublime and completely under-rated and under-used.
I guess I'll have to start thinking outside the herb box more because I never see dill and think "That looks good.. What should I make with that..? Same thing with Shallots because Allison uses them a lot as well. 🤔
Love your recipes, writing, wit, and sense of humor-never dull! Always looking forward to the next video!
I am making this and then serving it with a grilled tenderloin or ribeye! Great recipe, like last meal on earth great!
Oh... DAMN..! That sounds really good. 😋
This is such an amazing recipe! Using Buckwheat instead of Faro would take it to the next russian level :D
That top knot is soooooo cute!
oh, shut up
Made this dish a second time - amazing recipe. I put the leeks and mushrooms in the oven at 150C the whole time to crisp up while the grains are cooking (I used pearl barley which tasted amazing as well).
Eating the chickpea turmeric stew in bed watching this: it doesn’t get any better unless there were a site visit to the tIny dumplings consumed in a bathing suit.
Thank you for introducing me to farro! Looks delicious!
farro is an amazing grain. so filling
NYT Cooking blessing us with the Alison vids lately. I love this woman!!
Ein Dill Rezept, getrocknete Dell mit Reis ist das beste...!!! Guten Appetit
Finally yeay new cooking recipe from the ALISON ROMAN!!!! I am just so happy rn she really makes me happy!
More Alison!!!
I made this recipe and it is delicious! Even better as cold leftovers.
I am Not a great cook but this looks so delicious 😋. I really wanna try it! Thanks A. R! We're all so glad you're back. ❤️
You and me both. Not sure how it's going to turn out but I'm going to try...Usually that's when mistakes happen and I come up with my own spin!! 🍄 Let me know how it turns out for you! And please wish me luck!
Dill taking the place of Cilantro in one's heart?! BLASPHEMY!!!!! The audacity of it all ha ha!! I'm trying to add Farro to my food intake so it's rough and hoping Alison can give me some Farro inspiration!
Oh that looks so yummy! Can’t wait to try it. I thought I was done making my own marinara sauce years ago when I felt like I didn’t have the time and I stopped cooking with a lot meat which I used in my sauce; deliciously. I tried your super simple and equally delicious marinara sauce a few months ago and I haven’t bought jarred sauce since. What an easy and delicious recipe it is. You’ve taught me that with a few simple and good quality ingredients I can make a great meal in minutes.
Alison needs her own channel
why? cooks at her skill level are a dime a dozen
She has one and never uses it. Obviously, NYT pays better.
Your recipes are fantastic! Making this very soon!
Just made this recipe and it was AMAZING!!!
That looks freaking amazing, and I don't think I've ever cooked with ANY of those ingredients...adding it to my recipes to make. Thanks for making me try new things!
I'm gonna need a new video of Alison cooking cool shit in her cool ass kitchen basically every hour during these trying times.
This dish is amazing!! Thank you Alison!
Wow this looks awesome!!! May have to try a version of this on my next episode :)
I used all oyster mushrooms because that’s what I had. Holy meaty amazing goodness! Delicious.
I just made a variation of this and it was outstanding!
Crispy mushrooms, basically a culinary cheat code! Up down up down left right left right...
I really look forward to a new recipe from Roman
This looks beautiful and delicious.
I love the layering of flavors. Made the cod fish and it was a unanimous hit
New fave cooking show!!
Always good food. I followed her entire thanksgiving menu. Please, please help make this keto friendly
*Sees it's Alison Roman doing absolutely anything* ... *Click*
Beste Rezepte für Pfifferling Pilze ist mit Sahne Sauce ...!!! Guten Appetit
I really can not get enough of your videos. They are necessary for a fulfilled life.
This is just wild. I need more wine
I make my farro just like this all the time!
“Obviously. Have we met?” Why no, we haven’t. But can we? Please?
That look so delicious.
Loving dill do much, you must have a Russian back round 😉
Imagine this with buckwheat! Even better :)
Hello! I ❤️ you and your recipe videos! I gotta ask: Where did you get your lovely utensils?? They look so nice!
Awesome, more or less and generally 5 ingredient cooking - mushrooms, leeks, farro, stock and herbs.
OMG SAME! That time I shot a mushroom and a leek. Field dressed those badboys, brought em back to the lodge, and stewed em up with some faro.
roflmao
Made this today! So delicious :)
Looks so dang good. Hey from Indianapolis.
Bring back Allison Roman.
Making this dish tonight
Play this at half speed to create a fun/drunk Alison. You’re welcome!
I think maitake taste incredible TOO
Hey, You have the IT girl thing going.
You and Frank Prisinzano are my new favorites.
I am soooo making this
Ohhhh yummmmmy.
pelmeni! i eat those almost every day
Anyone know what kind of mixing/garbage bowls she uses? They look great!
Making this, going to Wegmans now, byyeee
Marcel Audubon I feed people each night, I work hard each day and get tired, cooking is creative and needs energy, something in short supply by Thursday night. We just ate. I also added some baked chicken on the side to up the protein, store was out of dill so I subbed parsley. People read food columnists and watch food video content for very good reasons. I’m no lemming, but I’m fairly sure you’re a jerk.
@@anastasiabeaverhausen5467 Anastasia I wouldn't even have responded to him. verbal attacks have no place here and he should know that. Cook on!!!!! Eat on!!!! Okay lemming on. I have no idea what he meant by that. Hey the stupid joke I'm going to bed. Love from Washington State. ❤️
Also I'm not a lemming. But I am a Marine Corps war veteran and a very menopausal one at that. Still rock a bikini. And I hate to be redundant but hate has no place here. Be well my friend 🙏.
This guy is just trolling women in the comments
If I happen to be one of those people that doesn’t like dill, is there another herb which you would suggest in its place?
You don't need it. It's the herb garnish. Try recipe, then decide what you think it will need. A google search actually shows this is not a unique recipe, it is a very common dish. This is just Alison's version, but others usually use flat leaf parsley or thyme.
Soil scientists here. Any clay and silt sized particles (very small) will still be in suspension in the liquid. Better give them leeks a second rinse 😋.
Agree. Gritty is not fun in teeth.
It wouldn’t be a alison roman vid without her tasting the food and immediately covering her mouth with her hand 🖐
I love farro like wild rice it's chewy. Just now not near a farmer's market and sort of stuck will bookmark yr page. I messed up your nutritional yeast dressing not sure what I did will try again.
My only quibble- wouldn’t the mushrooms and leeks be stone cold after waiting around 25 minutes for the damned farrow to cook??? I’m definitely here for “the tasty bits” from said mixture to season the farrow but....I like my mushrooms and leeks warm. Would using an Instant Pot speed this up? Would soaking the farrow overnight beforehand help? Please advise.
You could rewarm the mushroom/leek mixture on a baking sheet in a low temp oven, like 200-250
Made it, we all loved it... Minus the dill... I am one of those people who hates dill and cilantro😔
Tonight will be our SEVENTH time eating this since the video. Do yourself a favor. I beg you. Eat this.
love you...but not true. Alton Brown did a whole episode on the myth of mushrooms absorbing water, if you wash them rather than brush off the manure. Granted - he did not soak them for hours!
Laura Barber I was looking for this comment! 👍
can we sub sour cream with plain yogurt?
Please post more Alison Roman
But what about the plemeni?? I was hoping you’d show us (well, me) how to make those!
Which broth did she use? Any ideas 💡 ?
Wait! How am I supposed to clean my mushroom spongies then?
Rinse and dry. Just don't saturate them.
I am in love with this woman
Where does she get her bowls from!?! SO CUTE
I assume you are asking about the colorful speckled bowls. They are TexasWare Melamine Confetti Bowls. They are no longer made. They are collectors items usually found on Etsy, etc. She mentioned them in another video and said she is into collecting them. Rachel Ray makes a modern day version called Rachel Ray Garbage Bowls. ruclips.net/video/jsAOu3kL8d0/видео.html