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Farro with Cheese and Herbs

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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Butter, for baking dish


1 pound farro

8 cups water

2 tablespoons kosher salt


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


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


  1. 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.
  2. 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.
  3. 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.
  4. Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
  5. Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.
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