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Healthy Broccoli Cheddar Bake with Farro
January 26, 2014 by Melanie Zook
This recipe was created by accident. We had a head of broccoli that needed to go. I was in my first trimester of pregnancy and really wanting that broccoli, rice & cheese casserole we all know & love. But…we were out of rice. We did, however, have a bag of farro.
So what is farro? Italian for emmer wheat, farro is a whole grain with a soft texture & light, nutty flavor. While it’s low in gluten, farro is not gluten-free. But it’s full of fiber, protein, vitamins A, C & E, and the B vitamins as well. It went well in this recipe and thanks to its versatility, can go well in other recipes too: soups, salads & even risotto-type dishes.
Ingredients
1 tablespoon extra virgin olive oil, divided
1 cup uncooked farro (I used Trader Joe’s 10-Minute Farro)
1 small yellow onion, finely chopped
2½ cups small broccoli florets (fresh or frozen)
1 recipe of Cream of Anything Soup (prepared) or 1 (15-ounce) can cream of chicken soup
1 cup shredded cheddar cheese, divided
salt & pepper, to taste
panko bread crumbs (optional)
Method
Grease a baking dish with cooking spray; set aside.
Prepare the farro: heat ½ T of the olive oil in a small sauce pan. Add farro & sauté until toasted, about 1 to 2 minutes. Add 1½ cups water & bring to a boil. Cover, reduce heat & simmer until water is absorbed & farro is almost tender, about 15 minutes. Remove pan from heat for about 5 minutes, the fluff farro with a fork.
Preheat oven to 350°F.
Heat remaining ½ tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes.
Add broccoli and cook for another 3 to 4 minutes; shorter if frozen rather than fresh.
Stir in: cooked farro, prepared soup, ¾ cup of the cheese, salt and pepper.
Transfer mixture to prepared baking dish and sprinkle remaining ¼ cup cheese & bread crumbs evenly over the top.
Bake until golden brown and bubbly, about 30 minutes.
