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Spanish Farro

Rated as 4 out of 5 Stars

"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."
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1 h 10 m servings 153
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

Nutrition Facts

Per Serving: 153 calories; 5.1 26.1 4.4 12 903 Full nutrition

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Read all reviews 5
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**Please note my review is based on changes made, not as the recipe is written** Usually, Chef John's recipes are perfect, but I have to agree that in this recipe there was too much tomato sauce...

I would double the recipe and tone down the spices, which without the Ancho chili were already potent.

it was delicious on it's own but I did take liberties and used items I had to make a salad using this as a base. I added 1/2 cup red onion ,1/2 cup red bell pepper and 4 ears of "corn on the gri...

I did not care for this recipe. The spices overwhelmed all else so that all I could taste was the various chili powders. It's not that it was too spicy - it wasn't - but that the amount of spic...

I cut the heat in half as I found things just a bit too spicy but otherwise love this recipe, the farro's texture is wonderful and I love the flavors