Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 153
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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