Farro Rojo

• portions: 8

Ingrédients

2 tbsp. olive oil

2c. farro (rinsed & dry)

6c. liquid (water or broth)

1 chipotle with 1 teaspoon adobo (mashed)

1 tbsp. tomato paste

1-3 cloves garlic (minced)

1 tsp. ground cumin

Instructions

To a large saucepan/cook pot over low heat, add the oil and farro. Sauté about 5min.

While the farro is toasting, add the chipotle, tomato paste, garlic, & cumin to a grinder and grind until very smooth.

Once the farro is golden brown and fragrant from toasting, pour in your tomato mixture as well as the liquid.

Cook for 15-20 minutes or until the farro has popped open and become tender. If there is any excess liquid but the farro is fully cooked, simply strain before freezing.

Notes

1.8.2026 ((first batch))

Used a mix of 1.5c. leftover water from beans, 1.5c. water, 3c. chicken bone broth for liquid.