Farro with Spanish Flavors

Step 1

Start by heating your oven to 350°F (175°C). In a heavy skillet with a tight-fitting lid, melt some butter over medium heat. Toss in the onions with a pinch of salt and cook, stirring occasionally, until they’re soft and translucent—this usually takes about 5 minutes. Next, add the cumin, ancho chili powder, and chipotle chili powder, stirring for about a minute to let the spices bloom. Stir in the tomato paste and cook for another 2 minutes, letting it mix well with the spices and onions. Sprinkle in the oregano and add the drained farro, stirring everything together until the grains are nicely coated. Pour in the chicken broth and turn the heat up to high so the mixture starts to bubble. Once it’s simmering, give it a quick stir, cover the pan, and take it off the heat. Pop the covered skillet into the oven and bake for about 50 to 60 minutes, or until the farro is tender. When it’s done, fluff it up with a fork and you’re ready to serve.