I’ve been collecting farro recipe ideas since I discovered this wonderful ancient grain. It’s got loads of heath benefits, it’s hearty and filling, and it’s got a lovely nuttiness that makes it great on its own or with other ingredients. I found this lovely idea over on the wonderful Smells Like Home blog, and her recipe was adapted from another fan favorite blogger, Smitten Kitchen‘s pasta version. I’ve been cooking a lot of mushrooms lately, so I adapted it myself, using the basic recipe as a jumping off point. And if ONE PAN MAGIC + Kid-FRIENDLY + NO LEFTOVERS isn’t a selling point, I don’t know what to tell ya! Here you go.
WHAT YOU NEED
* ½ cup dry farro
* olive oil
* 1 small cauliflower, broken down into small florets
* 1 small sweet onion, chopped
* 2t minced garlic
* freshly ground black pepper
* 1/4C cooking sherry
* 2T unsalted butter
* 3T flour
* 1 1/2C vegetable broth (chicken broth us fine, too)
* a few sprigs fresh rosemary
* 1/2C grated Parmesan cheese
* 4 oz mozzarella, cubed small
* handful thinly sliced fresh basil
* crushed red pepper flakes, optional
WHAT TO DO
Preheat oven to 400 F.
Heat a few glugs of oil in a large oven-safe skillet over medium-high heat. Add the cauliflower and cook until the florets begin to soften amd brown. Add the onions an garlic, and season to taste with salt and pepper, then cook until the onions soften and become somewhat translucent.
Add in the sherry to the pan and stir to scrape any bits up from the bottom of the pan. Reduce heat to medium-low and simmer for about 1 minute. Add the butter, and when it’s melted, sprinkle the flour over the pan and stir it in so everything gets a little coat. Add the broth slowly, stirring as you go, then add in the rosemary.
Simmer 2-4 minutes, stirring frequently, until the sauce begins to thicken. Remove from heat and stir in the farro and cheeses.
Bake for 30-40 minutes, until the edges are bubbly. Remove the rosemary sprigs and sprinkle with the fresh-cut basil. serve immediately with a pinch of crushed red pepper flakes.