*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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)
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.
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.
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
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!
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.
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