for weekly updates and regular giveaways.
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad
again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much! Jen
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost
in my water bottles. It was great.
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast
). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!Rebekah
This is simply delicious. (Bourbon BBQ Shrimp
) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)Hillary
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do xTui
That was killer. (Hoppin' John
) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...Stephanie
3/8/12Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...Heather
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce)
. Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!Kymberlee
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun. Stephanie
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.Anna
you guys are silly but it helped me to keep watching.Rob
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!Jennifer
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!Raquel
you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"
My 2 year old LOVES this soup (Yaki Soba
). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.Tomena Reed
I made this soup
tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!Taylor Hope
I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!Erin Fields-Johnson
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!Josie
1/13/11Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
12/29/10while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
10/8/10I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
(see Asian Noodle Salad)
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"-Joel "Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe "Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly
"Your steel cut oats recipe did change my life!"
| Send video to a friend Embed video Subscribe to RSS
Farro Mushroom Risotto with Sage and ThymeFarro (also known as emmer) is an ancient form of wheat low in gluten and high in protein (12%). This nutrient-rich grain is grown in Washington State. One farm that sells certified organic emmer is Bluebird Grain Farms (www.bluebirdgrainfarms.com). This recipe is an adaptation of a recipe from Jason Wilson, chef of Crush Restaurant found on the Bluebird Grain Farms website.
1 ½ cup of farro/emmer, soaked 6-8 hours
3 tablespoons butter, divided
½ teaspoon sea salt
3 ½ -4 cups vegetable or chicken stock
1 cup white wine
3 Portobello mushrooms, sliced and chopped
3 tablespoons chopped sage
1 tablespoon chopped thyme
1. Drain soaking water off of emmer. Heat a heavy stock pot to medium low. Add emmer and toast until dry, stirring frequently. It is very important to soak the grains, otherwise more liquid will be needed to create a tender grain.
2. Add 1 tablespoon of the butter and salt and stir until grains are coated.
3. Add ½ of the stock and bring to a simmer. Stir occasionally until most of the liquid has evaporated. This will take about 15-20 minutes.
4. Begin adding the remaining stock and wine ½ cup at a time waiting until the liquid is absorbed each time before adding more. This will take some time – at least 50-60 minutes. Honestly, the slower and longer, the better. The emmer is done when the grain has no chalky interior when bitten into. A few grains may split while cooking, but there should not be too many. The grain will be chewy.
5. Melt remaining tablespoon of butter in a skillet over medium low heat. Add mushrooms, sage, and thyme and sauté until tender.
6. Fold mushrooms and herbs into finished emmer and heat through. Taste for seasoning. Add more salt and butter if needed.
Preparation time: 1 hour + soaking time
Makes 5-6 servings
Copyright 2010, C. Lair, Original recipe.
This is so fabulous. Thanks so much for featuring our farro Cynthia! I use your recipes weekly as I scramble to prepare food for my family. It is such an honor to have a mention.
November 9, 2010, 8:51 pm
I predict a motel stay their future....
November 9, 2010, 8:55 pm
I just wanted to say thanks for this fantastic site and make a comment about farro. My first experience with it was up at Oddfellow's and it was so delicious, I've been making it ever since. It truly qualifies as my favorite grain now. In the batch I made last night I put carmelized onions, goat cheese and dry-cured olives. And this may sound weird, but I used just a spoonful of fresh salsa on top of my serving. Really good!
November 9, 2010, 9:09 pm
Sounds really good. Wondering if I could substitute Kamut?
(by the way, great apron/blouse combo, Cynthia)
November 10, 2010, 10:23 am
The classic giblet gravy: Those perfect tiny morsels of pure turkey flavor suspended in a silky gravy that clings lovingly to everything and marries all flavors!
November 10, 2010, 4:50 pm
That sounds really good. I have a feeling you guys are going camping soon. Is that why you were doing a shoot outside on the news? Where did I see that? Anyway, fun stuff. Keep em coming.
November 10, 2010, 10:19 pm
My favorite Thanksgiving side dish is fresh cranberry relish made with raw cranberries, orange (peel and all), crystalized ginger and a few other items. Fresh and zingy!
November 11, 2010, 2:19 pm
Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/
I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!
November 11, 2010, 5:53 pm
I love any kind of chutney or cranberry relish--esp with orange and ginger, nuts, etc. YUM! Can't wait!!!
November 13, 2010, 12:26 am
I am having trouble finding emmer locally. What might be a good substitute in this recipe?
November 22, 2010, 7:50 am
You can try using whole spelt. Or click on the link to bluebird farms in the recipe and you can order this grain directly from them/
November 22, 2010, 9:22 am
Post a comment
Farro Mushroom Risotto with sage and thyme, plant-based diet, plant based diet, whole foods diet, whole food diet, how to cook, how to cook whole foods, mushrooms, wine, butter, herbs, stock, local grains, bluebird farms, Thanksgiving side dish, whole grains, vegetarian, vegetables, vegetables, sage, thyme, how to cook emmer, how to cook farro, how to cook whole grains, risotto, how to make whole grain risotto, butter, Cynthia Lair, Matt Smith, dinner, fall, winter,healthy cooking video, easy healthy cooking, easy healthy recipe, low fat, cheap meal, cheap recipe, weight loss meal, heart healthy, chef cooking videos, diabetes conscious, healthy food choices, cholesterol healthy foods, healthy cooking videos for beginners, what are healthy foods, home cooking