Farro, Cherry Tomato, and Asparagus Casserole

Farro is a food product composed of grains of certain wheat species. Farro is often used in dishes such as salads and soups. It’s also used to make pasta or bread, after it’s ground into flour.  The three types are known as farro piccolo, farro medio, and farro grande.

Prep: 20 min.

Bake: 20 min.

Oven: 400 degrees

Cook: 30 min.

Stand: 15 min.

2 Tbsp. Extra-Virgin Olive Oil

3 Large Shallots, chopped

1 1/3 Cups pearled Farro or Farro, rinsed and drained

3 Cups Reduced-Sodium Chicken Stock or Broth

1/2 Tsp. Salt

1/3 Tsp. ground Black Pepper

1 Cup shredded Carrots

1 Cup Cherry Tomatoes, halved

1/3 Cup fresh Basil, shredded

4 Eggs, lightly beaten

1 1/2 Cups Half and Half or Light Cream

1/2 Cup grated Asiago Cheese

1/3 Cup Whole Wheat Bread crumbs

2 Tbsp. coarsely chopped fresh, Italian Parsley

6 to 8 Oz. fresh Asparagus Spears, trimmed

fresh, Basil Leaves

1. Grease or oil a 2-quart gratin or a baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium- low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 20 to 25 minutes for pearled farro (or 45 to 50 minutes for regular farro) or until tender.

2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.

3. Preheat oven to 400 degrees F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, half and half, and cheese. Pour egg mixture over farro mixture; stir to combine.

4. In a small bowl combine bread crumbs and parsley; sprinkle over casserole dish. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.

5. Bake, uncovered for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. To serve, sprinkle with fresh basil.

Makes 4 servings.

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2 Responses to “Farro, Cherry Tomato, and Asparagus Casserole”

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