Spanish Farro Food
SPANISH FARRO
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.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 894 mg, Sugar 1.9 g
HOW TO COOK FARRO
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility and ability to work well with strong ingredients like beets or salty cheese.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Makes about 21/2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine farro and 1 teaspoon salt; add enough water to cover by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Use immediately, or spread on a rimmed baking sheet and let cool.
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