Description
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
- ½ cup finely diced onions
- 1 ½ teaspoons kosher salt, or to taste
- 2 teaspoons cumin
- 2 teaspoons ancho chile powder
- 1 teaspoon chipotle chile powder
- 3 tablespoons tomato paste
- ¼ teaspoon dried oregano
- 1 cup pearled farro, rinsed, drained well
- 2 cups chicken broth
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 6