Farro and Broccoli Rabe Gratin
Never cooked with farro before? Farro is a whole grain form of wheat that has been used for centuries in Italy. Italians usually cook farro the same way as Arborio rice to create a creamy dish called farrotto. It has become more widely available now in the U.S. I purchased a bag at Whole Foods Market. It has a slightly sweet, nutty flavor and chewy texture and is high in fiber and protein.
Note: The original recipe called for fontina cheese. I didn't have any and substituted muenster because it would be soft and melty on top of the dish plus browning nicely.
The combination of the farro, cheese and greens make for good comfort food for a chilly fall evening.
4 teaspoons olive oil
1 onion, finely chopped
1 1/2 cups farro
2 cups vegetable or chicken broth
1 1/2 cups water
1 cup freshly grated (shredded) Parmesan (about 2 ounces)
1 large bunch broccoli rabe, cut into 1-2 inch lengths, stems included. If you don't have enough broccoli rabe, you can add some fresh spinach
6 garlic cloves, minced
1/8 teaspoon red pepper flakes
1# can small white beans, I used navy beans, drained and rinsed
3/4 cup shredded fontina cheese (or see note), about 3 ounces
1. Heat 1 tsp. of the oil in a large saucepan. Add the onion and cook until softened and lightly browned.
2. Stir in the farro and cook until lightly roasted (2 minutes). Stir in the broth and water and bring to a simmer. Reduce the heat to low and continue to simmer, uncovered, stirring often, until the farro is tender and the remaining liquid has thickened to a creamy sauce. 20-25 minutes. Off the heat, stir in the Parmesan and season with salt and pepper.
3. Bring a large pot of water (4 quarts) to a boil. Add broccoli rabe, spinach and 1 tablespoon salt. Cook for 2 minutes. Drain, the vegetables and wipe the pot dry.
4. Add the remaining 1 tablespoon oil, garlic and red pepper flakes to the pot. Cook for 1-2 minutes until sizzling. Stir in the broccoli rabe (and spinach if used) and cook until hot and well coated, about 2 minutes. Off the heat, stir in the beans and cooked farro. Season with salt and pepper to taste.
5. Position an oven rack 6 inches from the broiler and heat the broiler. Pour the farro mixture into a 3 quart broiler safe pan (I used a 9X12 inch pan) and sprinkle with the fontina or whatever cheese you are using. Broil until lightly browned and hot, 3-5 minutes. Let cool for 5 minutes before serving.
Adapted from America's Test Kitch Healthy Family Cookbook (2010)
Note: The original recipe called for fontina cheese. I didn't have any and substituted muenster because it would be soft and melty on top of the dish plus browning nicely.
The combination of the farro, cheese and greens make for good comfort food for a chilly fall evening.
4 teaspoons olive oil
1 onion, finely chopped
1 1/2 cups farro
2 cups vegetable or chicken broth
1 1/2 cups water
1 cup freshly grated (shredded) Parmesan (about 2 ounces)
1 large bunch broccoli rabe, cut into 1-2 inch lengths, stems included. If you don't have enough broccoli rabe, you can add some fresh spinach
6 garlic cloves, minced
1/8 teaspoon red pepper flakes
1# can small white beans, I used navy beans, drained and rinsed
3/4 cup shredded fontina cheese (or see note), about 3 ounces
1. Heat 1 tsp. of the oil in a large saucepan. Add the onion and cook until softened and lightly browned.
2. Stir in the farro and cook until lightly roasted (2 minutes). Stir in the broth and water and bring to a simmer. Reduce the heat to low and continue to simmer, uncovered, stirring often, until the farro is tender and the remaining liquid has thickened to a creamy sauce. 20-25 minutes. Off the heat, stir in the Parmesan and season with salt and pepper.
3. Bring a large pot of water (4 quarts) to a boil. Add broccoli rabe, spinach and 1 tablespoon salt. Cook for 2 minutes. Drain, the vegetables and wipe the pot dry.
4. Add the remaining 1 tablespoon oil, garlic and red pepper flakes to the pot. Cook for 1-2 minutes until sizzling. Stir in the broccoli rabe (and spinach if used) and cook until hot and well coated, about 2 minutes. Off the heat, stir in the beans and cooked farro. Season with salt and pepper to taste.
5. Position an oven rack 6 inches from the broiler and heat the broiler. Pour the farro mixture into a 3 quart broiler safe pan (I used a 9X12 inch pan) and sprinkle with the fontina or whatever cheese you are using. Broil until lightly browned and hot, 3-5 minutes. Let cool for 5 minutes before serving.
Adapted from America's Test Kitch Healthy Family Cookbook (2010)
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