Spanish Farro recipe

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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

Nutrition Info

153.1 calories
carbohydrate: 26.1 g
cholesterol: 11.8 mg
fat: 5.1 g
fiber: 0.7 g
protein: 4.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 894 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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