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.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 153 Calories

Ingredients

• 2 tablespoons butter
• 2 cups chicken broth
• 3 tablespoons tomato paste
• ¼ teaspoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon chipotle chile powder
• 2 teaspoons ancho chile powder
• ½ cup finely diced onions
• 1 ½ teaspoons kosher salt, or to taste
• 1 cup pearled farro, rinsed, drained well

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.