Yield: 4 servings
Serving Size: 1 cup main dish servings, or eight 1/2-cup side dish servings
- 2 tablespoons 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 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh basil, shredded
- 4 eggs, lightly beaten
- 1 cup half-and-half or light cream
- 1/2 cup grated Asiago cheese
- 1/3 cup whole wheat bread crumbs
- 2 tablespoons coarsely chopped fresh flat-leaf Italian parsley
- 6 ounces fresh asparagus spears, trimmed
- Olive oil cooking spray
- Fresh basil leaves
- Grease or oil a 2-quart gratin or 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 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.
- Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.
- 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, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.
- In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. 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.
- 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.
From the Test Kitchen
Nutrition Facts (Farro, Cherry Tomato, and Asparagus Casserole)
Per serving: 586 kcal cal., 24 g fat (10 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 223 mg chol., 745 mg sodium, 63 g carb., 7 g fiber, 5 g sugar, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet