Spanish Farro – An Ancient Recipe for an Ancient Grain

Spanish rice was i of the showtime recipes I made for my parents afterwards returning dwelling trouble solid from my showtime semester at culinary school. Ironically, I didn’t acquire the recipe inwards class, but rather at a Mexican eating seat I worked at part-time.

I don’t yell upwards much from that job, or decade, but I’ll never forget how that rice was position together, together with that’s just how we’re doing it hither – except for i nipper detail. We’re non using rice.  

I actually dear farro, together with bring used it inwards diverse rice preparations, e'er amongst groovy results. This was no exception, together with perhaps my favorite then far. This larger, meatier, “ancient” grain pairs perfect amongst the spices, together with I notice it fifty-fifty easier to fix perfectly than rice.

If y'all don’t bring a pan similar the i used inwards the video, merely fix everything inwards a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, roll amongst foil, together with occur every bit directed. Either way, I actually promise y'all grade this a essay soon. Enjoy!  

Ingredients for half dozen portions:
2 tablespoons butter
1/2 loving cup finely diced onions
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons cumin
2 teaspoons ancho chili powder, or other dried, terra firma chili
1 teaspoon chipotle
1/4 teaspoon dried oregano
3 tablespoons Lycopersicon esculentum paste
1 loving cup “pearled” farro, rinsed, drained well
2 cups chicken broth

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

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