The Best Recipes Spanish Farro

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Spanish Farro

"I learned how to make Spanish rice at a Mexican restaurant where I worked part-time years ago. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly than rice."

Ingredients :

• 2 tablespoons butter
• 1/2 cup finely diced onions
• 1 1/2 teaspoons kosher salt, or to taste
• 2 teaspoons cumin
• 2 teaspoons ancho chile powder
• 1 teaspoon chipotle chile powder
• 3 tablespoons tomato paste
• 1/4 teaspoon dried oregano
• 1 cup pearled farro, rinsed, drained well
• 2 cups chicken broth

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
• Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
• Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

Notes :

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