Recipe of Jamaica Fruit Spanish

Spanish Farro

From tangy citrus fruit to tasty starches, we really do owe the spanish a big thank you for bringing these crops to our island.

Recipe Summary Spanish Farro

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.

Ingredients | Jamaica Fruit Spanish

2 tablespoons butter

½ cup finely diced onions

1 ½ teaspoons kosher salt, or to taste

2 teaspoons cumin

2 teaspoons ancho chile powder

1 teaspoon chipotle chile powder

3 tablespoons tomato paste

¼ teaspoon dried oregano

1 cup pearled farro, rinsed, drained well

2 cups chicken broth

Directions

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.

Info | Jamaica Fruit Spanish

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

TAG : Spanish Farro

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