- 2 tablespoons butter
- 1/2 cup finely diced onions
- 1 1/2 teaspoons kosher salt, or to taste
- 2 teaspoons cumin
- 2 teaspoons ancho chile powder
- 1 teaspoon chipotle chile powder
- 3 tablespoons tomato paste
- 1/4 teaspoon dried oregano
- 1 cup pearled farro, rinsed, drained well
- 2 cups chicken broth
- 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.
04/06/2018
recipepes.com
Spanish Farro, recipe
PT15M
PT1H
5
455 calories
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