Spanish Farro – An Ancient Recipe For An Ancient Grain

Spanish rice was 1 of the showtime recipes I made for my parents later on returning dwelling solid from my showtime semester at culinary school. Ironically, I didn’t larn the recipe inward class, but rather at a Mexican eating seat I worked at part-time.

I don’t yell upward much from that job, or decade, but I’ll never forget how that rice was set together, together with that’s precisely how we’re doing it hither – except for 1 small-scale fry detail. We’re non using rice.  

I actually dearest farro, together with bring used it inward diverse rice preparations, ever amongst bully results. This was no exception, together with mayhap my favorite then far. This larger, meatier, “ancient” grain pairs perfect amongst the spices, together with I abide by it fifty-fifty easier to attain perfectly than rice.

If you lot don’t bring a pan similar the 1 used inward the video, only gear upward everything inward a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, roll amongst foil, together with tumble out equally directed. Either way, I actually promise you lot plough over this a crusade soon. Enjoy!  

Ingredients for six 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, solid soil 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

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