1 tablespoon olive oil
2 ounces spaghetti, broken into 1- to 2-inch pieces
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˝ large onion, diced
˝ red bell pepper, diced
1 clove garlic, pressed
1 cup farro
1 can (10 ounces) diced tomatoes with green chilies, drained, juice reserved
2˝ cups chicken stock
2 tablespoons chopped cilantro
Salt and pepper
Heat oil in large saucepan. Add broken spaghetti and onion; sauté until pasta has browned. Add red bell pepper, garlic and farro; sauté 2 minutes.
Place reserved juice from tomatoes in 3 cup measuring cup and add enough chicken stock to equal 3 cups. Stir into farro mixture, cover and bring to a boil over high heat. Reduce to medium-low heat and simmer until farro is tender, 15-20 minutes. Drain excess liquid and add tomatoes, stirring to combine. Salt and pepper to taste. Place in serving bowl and top with chopped cilantro.
Serves six to eight.
Cook's note: If you prefer your Spanish Farro less spicy simply use regular diced canned tomatoes without chilies.