Spanish Farro � An Ancient Recipe for an Ancient Grain

Spanish rice was one of the first recipes I made for my parents after returning home from my first semester at culinary school. Ironically, I didn�t learn the recipe in class, but rather at a Mexican restaurant I worked at part-time.

I don�t remember much from that job, or decade, but I�ll never forget how that rice was put together, and that�s exactly how we�re doing it here � except for one minor detail. We�re not using rice.  

I really love farro, and have used it in various rice preparations, always with great results. This was no exception, and maybe my favorite so far. This larger, meatier, �ancient� grain pairs perfect with the spices, and I find it even easier to cook perfectly than rice.

If you don�t have a pan like the one used in the video, simply prepare everything in a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, wrap with foil, and proceed as directed. Either way, I really hope you give this a try soon. Enjoy!  

Ingredients for 6 portions:

2 tablespoons butter

1/2 cup finely diced onions

1 1/2 teaspoons kosher salt, or to taste

2 teaspoons cumin

2 teaspoons ancho chili powder, or other dried, ground chili

1 teaspoon chipotle

1/4 teaspoon dried oregano

3 tablespoons tomato paste

1 cup �pearled� farro, rinsed, drained well

2 cups chicken broth

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