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.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

Nutrition Facts

153 calories; protein 4.4g 9% DV; carbohydrates 26.1g 8% DV; fat 5.1g 8% DV; cholesterol 11.8mg 4% DV; sodium 894mg 36% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/03/2018
I would double the recipe and tone down the spices, which without the Ancho chili were already potent. Read More
(2)

Most helpful critical review

Rating: 1 stars
07/11/2017
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 spices called for and the amount of tomato paste was way too much for the amount of farro. I would not make this again. Read More
(1)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/03/2018
I would double the recipe and tone down the spices, which without the Ancho chili were already potent. Read More
(2)
Rating: 5 stars
08/28/2017
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 grill" recipe on site. (Amazing) Read More
(1)
Rating: 1 stars
07/11/2017
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 spices called for and the amount of tomato paste was way too much for the amount of farro. I would not make this again. Read More
(1)
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Rating: 4 stars
01/17/2019
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 and spices for the amount of Farro. It's an easy fix though just double the amount of Farro and broth and leave everything else the same. It's delicious once the ratio is corrected. FYI Farro is always chewy no matter how much you cook it. I didn't like the chewiness. If I make this again it'll be with rice instead of Farro. Read More
(1)
Rating: 5 stars
11/06/2017
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 Read More
Rating: 5 stars
05/26/2019
Used a can of Rotel instead of tomatoes paste and green chili powder instead of ancho. (Out of those 2 for some reason). Turned out great! Loved the texture and taste of the farro. Ready too make it again Read More
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Rating: 3 stars
03/18/2020
I would definitely make again, but I would cut the spices in half Read More
Rating: 4 stars
05/20/2020
We love Mexican food and I've been wanting to try this after being served something similar by a caterer. I generously used a whole small can of tomato paste and smoked paprika instead of the chipotle chili powder. I also tried making it vegan, for my daughter, by using vegetable base, olive oil plant butter and added a can of black beans with the broth. I transferred the simmering mixture to a preheated casserole dish, then baked for an hour. We liked it a lot, topping it with hot sauce and scooping it with regular and lime tortilla chips. Though we did not use it, melted cheese might have been a nice addition. I would definitely make this again. Read More
Rating: 5 stars
10/08/2020
Serve with seasoned refried beans and you have a great weeknight dinner. This dish is in the regular rotation for my family. Read More