Ingredients1 h 10 m servings 153 cals
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Per Serving: 153 calories; 5.1 g fat; 26.1 g carbohydrates; 4.4 g protein; 12 mg cholesterol; 903 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 would double the recipe and tone down the spices, which without the Ancho chili were already potent.