Farro with mushrooms, frizzled leeks & sour cream from Something from Nothing (page 184) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute barley for farro and Greek yogurt for sour cream.

  • DebCooks on March 17, 2026

    Time consuming to make but worth it. Definitely need to cook the leeks and mushrooms in 2 batches to get the frizzled effect, though next time I will do 3 batches to allow a deeper frizzle. Farro was a great texture— very different from the traditional cooking method. Came out firmer and nuttier tasting.

  • DKennedy on March 14, 2026

    Made this recipe using Tjs short cooking farro. I made the entire pkg (8.8 oz) and 3 cups of stock/water combo. I topped with 1 pkg brown mushroom and 2 leeks. I browned the farro first, though I am not sure it made a difference bcuz of the type of farro. The dish is still delicious, but not nearly as wow-worthy as when Lori made it. Next time, seek out real farro.

  • Pimlicocook on March 01, 2026

    I wouldn't say my mushrooms and leeks were frizzled - maybe I needed more oil? All the good brown stuff was sticking to the bottom of the pan, which was fine because scraped up in the barley and stock it still added flavour. But overall, the addition of greek yogurt, lemon and handful of herbs (dill and parsley, in my case) made for a tasty dish in the end, even if it may have lacked some of the texture.

  • DKennedy on January 18, 2026

    Lori made this dish and it wowed me. Per Lori, the mushrooms and frizzled leeks are time consuming but the overall dish is beyond delicious. Def make again. I have been thinking about it ever since I tried it.

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