# Farro "Arroz Rojo"

> A hearty, nutritious twist on traditional Mexican red rice using farro instead of white rice. Nutty, flavorful, and perfect for meal prep.

**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Servings:** 6-8

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## Ingredients

- 2 cups farro
- 4 cups of Kettle&Fire Chicken Broth
- 3 medium tomatoes
- 1 small yellow onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 deseeded jalapeno

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## Shopping List

### 🥬 Produce
- [ ] 3 medium tomatoes
- [ ] 1 small yellow onion
- [ ] 3 cloves garlic
- [ ] 1 jalapeno

### 🍚 Grains
- [ ] 2 cups farro

### 🥫 Pantry
- [ ] 4 cups Kettle&Fire Chicken Broth
- [ ] 2 tbsp olive oil

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## Instructions

1. **Toast the farro.** Add oil to your pan then toast the farro on medium low heat for about 5 minutes.

2. **Make tomato mixture.** While the farro is toasting, add the onion, garlic, and tomatoes to a blender, and blend until very smooth.

3. **Add tomato mixture and broth.** Once the farro is golden brown and fragrant from toasting, pour in your tomato mixture as well as a cup of water and a cup of Kettle&Fire broth. Add your de-seeded jalapeno.

4. **Cook until tender.** 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. Since we are freezing here, it's better to under cook than to over cook! Farro is hearty and can handle the reheating so don't be afraid to maintain some texture.

5. **Freeze for meal prep.** Place in your molds and freeze overnight!

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## Notes

**Storage:** Refrigerates for 5-7 days. Freezes well for up to 3 months.

**What is Farro?** Farro is an ancient wheat grain with a nutty flavor and chewy texture. It's higher in protein and fiber than white rice, making it a nutritious alternative.

**Serving Ideas:** Serve alongside Mexican proteins, in burrito bowls, or as a base for grain bowls.

**Texture:** Farro should be tender but still have a slight chew. It won't get as soft as white rice, and that's normal!

**Liquid Adjustment:** If farro absorbs all liquid before becoming tender, add more broth or water 1/4 cup at a time.