Name: Farro with Cheese and Herbs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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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