Ingredients
- Butter, for baking dish
Farro:
- 1 pound farro
- 8 cups water
- 2 tablespoons kosher salt
Filling:
- 2 cups (8 ounces) grated extra-sharp Cheddar
- 2 cups (8 ounces) grated mozzarella
- 1 cup whole milk
- 3 tablespoons herbes de Provence
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Topping:
- 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
- Extra-virgin olive oil, for drizzling
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.
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By lilitalia318
on June 18, 2012
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This recipe was full of flavor! It's not the most appetizing looking dish, but once you taste it you will be happy you did. I'm glad I read the reviews - I used 1/2 teaspoon salt and 1.5 Tablespoons Herbs de Provence (which was plenty. There was a lot of cheese, so you could cut that back a little. You definitely need to serve this with something like veggies or meat. It makes a lot (9"x13" pan full, and is easy to split the recipe in half. Give this a try!
By melzee61
on December 29, 2011
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Tasted great, slightly dry though, but not getting the overly salty reviews? ( but we cut the recipe by half for the 2 of us. We paired it w/ the turkey meatloaf and steamed broccoli and it made for a yummy midweek meal.
Defintiely a keeper.
By Summerwalk Designs
Arizona
on December 24, 2011
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I made this dish but didn't change the salt content because I didn't read the reviews first - a mistake I won't make again. Even so, the dish was very good and amazingly eatable. I changed this recipe to make it a vegan dish. I omitted the cheese, and added cooked fresh vegetables to the Farro. I also used vegetable stock instead of the beef stock. And, meatless meatballs cut into quarters instead of beef. The rest of the ingredients I keep the same. Lastly, I made fresh bread crumbs (coarsely chopped and covered the entire dish. Although we could taste the salt (and I believe the recipe called for to much we all agreed it was still okay. I am going to make this dish again but I will definitely cut way back on the salt. For this reason I'm not giving this recipe 4 stars.
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