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 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.
- 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