Farro with Cheese and Herbs
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 to 8 servings
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.
My Private Notes
Show:
Giada at Home
Episode:
Walk For Life
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