Best Cheesy Baked Farro Recipes

Cheesy Baked Farro image

Provided by Giada De Laurentiis

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Cheesy Baked Farro image

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
Sauce
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose ﬂour
2 cups warm milk
Salt and freshly ground black pepper
Farro
6 cups (1 1/2 quarts) low-sodium chicken broth
2 cups farro, rinsed and drained
2 tablespoons olive oil, plus more for drizzling
2 cups assorted mushrooms (such as button, cremini, or portobello), cleaned and sliced
Salt and freshly ground black pepper
3/4 cup halved cherry or grape tomatoes
2 1/2 cups freshly grated Parmesan cheese
1 cup (4 ounces) grated Gruyère cheese
1/2 cup (about 1 ounce) grated Fontina cheese
1 teaspoon chopped fresh thyme leaves
1/2 cup plain dried bread crumbs

Steps:

Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper.
For the farro: In an 8-quart stockpot, bring the chicken broth to a boil over medium-high heat. Add the farro, lower the heat, and simmer, stirring occasionally, until tender, about 25 minutes. Drain if necessary.
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally, for 8 minutes or until tender. Add the tomatoes to the pan and cook for 2 to 3 minutes, until tender.
In a large bowl, combine the Parmesan cheese, Gruyère cheese, Fontina cheese, and thyme. Remove 1/2 cup of the mixture and set aside. Add the cooked farro, sauce, and mushroom mixture to the cheeses. Stir until combined. Season with salt and pepper. Pour the mixture into the prepared baking dish and sprinkle with the 1/2 cup reserved cheese mixture. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, 25 to 30 minutes. Remove from the oven and let stand for 5 minutes before serving.