Spanish rice was i of the start recipes I made for my parents afterwards returning dwelling from my start semester at culinary school. Ironically, I didn’t larn the recipe inward class, but rather at a Mexican eating theatre I worked at part-time.
I don’t holler back much from that job, or decade, but I’ll never forget how that rice was lay together, as well as that’s precisely how we’re doing it hither – except for i shaver detail. We’re non using rice.
I actually dearest farro, as well as convey used it inward diverse rice preparations, ever amongst dandy results. This was no exception, as well as perchance my favorite then far. This larger, meatier, “ancient” grain pairs perfect amongst the spices, as well as I honour it fifty-fifty easier to fix perfectly than rice.
If yous don’t convey a pan similar the i used inward the video, just fix everything inward a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, roll amongst foil, as well as endure along every bit directed. Either way, I actually promise yous laissez passer on this a drive 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, reason chili
1 teaspoon chipotle
1/4 teaspoon dried oregano
3 tablespoons love apple tree 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