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Spanish | |
| 2 tablespoons butter 1/2 cup finely diced onions 1 1/2 teaspoons kosher salt, or to taste 2 teaspoons cumin 2 teaspoons ancho chile powder 1 teaspoon chipotle chile powder 3 tablespoons tomato paste 1/4 teaspoon dried oregano 1 cup farro, rinsed, drained well 2 cups chicken broth 1/2 lb spanish sausage (chorizo/longaniza/...). These are cooked so cut into 1/4 inch chunks | |
| 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 sausage, 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. | |
Unrated | |
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