Rating: 4.31 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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 test

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; carbohydrates 26.1g; fat 5.1g; cholesterol 11.8mg; sodium 894mg. Full Nutrition
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Reviews (10)

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)
13 Ratings
  • 5 star values: 8
  • 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: 5 stars
02/13/2021
Despite the previous reviewers backing off the spices, I made it as written, and loved it. I served it with refried black beans which was the perfect combination. I liked the nutty chewiness of the farro combined with the smoothness of the beans. The hot spice flavor of the farro was tempered by the mild beans. I put the two of them together in a burrito wrap with a fried egg and cubes of sausage. Out of this world good! 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
Rating: 5 stars
01/27/2021
I wanted a Spanish Rice dish to go with some Mexican Meatloaf Muffins and salad we were having for dinner. I didn't have enough rice on hand but I had some 365 Organic Italian Farro from Whole Foods in my pantry. I read the reviews and decided to use 1/2 of the spices called for in the recipe. I used the entire 8.8 oz. bag of farro and instead of tomato paste I used a can of diced tomatoes (didn't have any Rotel). Since the farro was quick cooking, I followed the recipe up until the farro was added and then followed the farro package directions to finish (which didn't involve the oven). This was absolutely delicious and we will make this instead of rice from now on. Read More