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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2/3 cup farro, rinsed with cold water
1 bunch broccoli (1 lg), cut into bite-size florets; stalks peeled and cut in 1/4 inch thick slices (about 4 cups)
6 tbsp unsalted butter, divided
2 large shallots, finely chopped (about 1/2 cup)
Salt and pepper
1 tbsp plus 1 tsp cornstarch
2 cups whole milk
12 oz (3 packed cups) Emmentaler Swiss Cheese (preferably Edelweiss), shredded and divided
1 garlic clove, smashed and peeled
1/2 tsp dried thyme
1/2 cup Panko bread crumbs
Lightly butter a 2 1/2-quart shallow oval casserole (8×12-inches). Bring a medium saucepan of water to a boil. Add the farro and simmer until tender but chewy, 18 to 20 minutes. Drain well, transfer to a large bowl and let cool.
Rinse the saucepan and then fill halfway with water; bring to a boil, add the broccoli and simmer for 2 minutes, until bright green and still crisp. Drain the broccoli and rinse with cold water until cool and add to the farro in the bowl.
Melt 3 tbsp butter in the same saucepan over medium heat. Add the shallots and cook, stirring often until tender, about 5 minutes.
In a small bowl, stir the cornstarch into the milk and then gradually whisk into the shallot; stirring constantly with the whisk. Cook until the sauce is boiling and thick, about 6 minutes. Stir in 2 cups of cheese, and when melted, pour mixture over the farro and broccoli, mixing well to combine. Transfer the mixture to the baking dish.
Preheat the oven to 400. Arrange a rack in the upper third of the oven. Bake the casserole for about 20 minutes, until golden and bubbly.
While the casserole bakes make the crumb topping: melt the remaining 3 tbsp butter with the garlic in a skillet over medium heat, and then cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Crumble in the thyme and add the Panko, and stir until the crumbs are toasted, about 5 minutes; let cool.
Stir the remaining cup of cheese into the crumbs. Sprinkle the crumbs on top of the casserole and bake 5 minutes more, until nicely browned. Let stand for 5 to 10 minutes before serving. Serves 6 to 8
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FARRO MAC AND SWISS WITH BROCCOLI
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2/3 cup farro, rinsed with cold water
1 bunch broccoli (1 lg), cut into bite-size florets; stalks peeled and cut in 1/4 inch thick slices (about 4 cups)
6 tbsp unsalted butter, divided
2 large shallots, finely chopped (about 1/2 cup)
Salt and pepper
1 tbsp plus 1 tsp cornstarch
2 cups whole milk
12 oz (3 packed cups) Emmentaler Swiss Cheese (preferably Edelweiss), shredded and divided
1 garlic clove, smashed and peeled
1/2 tsp dried thyme
1/2 cup Panko bread crumbs
Lightly butter a 2 1/2-quart shallow oval casserole (8×12-inches). Bring a medium saucepan of water to a boil. Add the farro and simmer until tender but chewy, 18 to 20 minutes. Drain well, transfer to a large bowl and let cool.
Rinse the saucepan and then fill halfway with water; bring to a boil, add the broccoli and simmer for 2 minutes, until bright green and still crisp. Drain the broccoli and rinse with cold water until cool and add to the farro in the bowl.
Melt 3 tbsp butter in the same saucepan over medium heat. Add the shallots and cook, stirring often until tender, about 5 minutes.
In a small bowl, stir the cornstarch into the milk and then gradually whisk into the shallot; stirring constantly with the whisk. Cook until the sauce is boiling and thick, about 6 minutes. Stir in 2 cups of cheese, and when melted, pour mixture over the farro and broccoli, mixing well to combine. Transfer the mixture to the baking dish.
Preheat the oven to 400. Arrange a rack in the upper third of the oven. Bake the casserole for about 20 minutes, until golden and bubbly.
While the casserole bakes make the crumb topping: melt the remaining 3 tbsp butter with the garlic in a skillet over medium heat, and then cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Crumble in the thyme and add the Panko, and stir until the crumbs are toasted, about 5 minutes; let cool.
Stir the remaining cup of cheese into the crumbs. Sprinkle the crumbs on top of the casserole and bake 5 minutes more, until nicely browned. Let stand for 5 to 10 minutes before serving. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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