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Cheesy Baked Farro: Submitted by: Robert Losee | Date Added: 3 Feb 2012
Listed in: Beans, Grains, & Rice

4 Tbs unsalted butter
¼ cup all-purpose flour
2 cups warm milk
salt & freshly ground black pepper

6 cups chicken broth
2 cups farro, rinsed and drained
2 Tbs olive oil, plus more for drizzling
2 cups assorted mushrooms (such as button and cremini, or portobello), cleaned and sliced
salt & freshly ground black pepper
¾ cup halved cherry or grape tomatoes
2½ cups freshly grated Parmesan cheese
1 cup grated Gruyère cheese
½ cup grated Fontina cheese
1 tsp chopped fresh thyme leaves
½ cup plain dried bread crumbs

Cooking Instructions

This was too rich and I need to cut down the cheese on this, maybe increase the farro.

1) Preheat oven to 400°F. Spray 9x13-inch baking dish with cooking spray.

2) For the sauce get a 2-quart saucepan and melt the butter in it 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.

3) 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.

4) 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.

5) In a large bowl, combine the Parmesan, Gruyère, and Fontina cheeses, and thyme. Remove ½ 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 ½ cup reserved cheese mixture. Sprinkle the top with bread crumbs and drizzle with olive oil.

6) 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.

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