Spanish Farro – An Ancient Recipe For An Ancient Grain

Spanish rice was ane of the outset recipes I made for my parents later returning domicile from my outset semester at culinary school. Ironically, I didn’t acquire the recipe inwards class, but rather at a Mexican eating seat I worked at part-time.

I don’t recollect much from that job, or decade, but I’ll never forget how that rice was position together, together with that’s precisely how we’re doing it hither – except for ane nestling detail. We’re non using rice.  

I actually dear farro, together with convey used it inwards diverse rice preparations, ever amongst neat results. This was no exception, together with perhaps my favorite together with then far. This larger, meatier, “ancient” grain pairs perfect amongst the spices, together with I uncovering it fifty-fifty easier to educate perfectly than rice.

If yous don’t convey a pan similar the ane used inwards the video, merely educate everything inwards a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, twine amongst foil, together with live along every bit directed. Either way, I actually promise yous hand this a campaign soon. Enjoy!  

Ingredients for vi portions:

2 tablespoons butter

1/2 loving cup finely diced onions

1 1/2 teaspoons kosher salt, or to taste

2 teaspoons cumin

2 teaspoons ancho chili powder, or other dried, dry reason chili

1 teaspoon chipotle

1/4 teaspoon dried oregano

3 tablespoons love apple tree paste

1 loving cup “pearled” farro, rinsed, drained well

2 cups chicken broth

- Bake at 350 F for 50-60 minutes, or until farro is just tender