Spanish Farro

Spanish Farro

Farro is an ancient grain that resemble a wheat grain. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly than rice.

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

Directions: 
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.