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
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