Farro and Broccoli Rabe Gratin
By Joe GitterPublished on August 4, 2020
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
3 tablespoons extra-virgin olive oil, divided1 onion, chopped fine¼ teaspoon table salt, plus salt for cooking for broccoli rabe1 ½ cups whole farro 2 cups vegetable broth 2 tablespoons white miso ½ cup panko bread crumbs ¼ cup grated Parmesan cheese 1 pound broccoli rabe, trimmed and cut into 2-inch pieces6 garlic cloves, minced⅛ teaspoon Red pepper flakes 1 (15-ounce) can white beans or navy beans, rinsed¾ cup oil-packed sun-dried tomatoes, chopped
Before You Begin
Do not substitute pearl, quick-cooking, or presteamed farro for the whole farro in this recipe.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in farro and cook, stirring occasionally, until lightly toasted, about 2 minutes. Stir in 2½ cups water, broth, and miso; bring to simmer; and cook, stirring often, until farro is just tender and remaining liquid has thickened into creamy sauce, 25 to 35 minutes.
- Meanwhile, toss panko with 1 tablespoon oil in bowl and microwave, stirring occasionally, until golden brown, 1 to 2 minutes. Stir in Parmesan and set aside.
- Bring 4 quarts water to boil in Dutch oven. Add broccoli rabe and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain broccoli rabe and set aside. Combine remaining 1 tablespoon oil, garlic, and pepper flakes in now-empty pot and cook over medium heat until fragrant and sizzling, 1 to 2 minutes. Stir in reserved broccoli rabe and cook until hot and well coated, about 2 minutes. Off heat, stir in beans, tomatoes, and farro mixture. Season with salt and pepper to taste.
- Adjust oven rack 10 inches from broiler element and heat broiler. Transfer bean-farro mixture to broiler-safe 3-quart gratin dish (or broiler-safe 13 by 9-inch baking dish) and sprinkle with reserved panko mixture. Broil until lightly browned and hot, 1 to 2 minutes. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
¼ teaspoon table salt, plus salt for cooking for broccoli rabe
1 ½ cups whole farro
2 cups vegetable broth
2 tablespoons white miso
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
6 garlic cloves, minced
⅛ teaspoon Red pepper flakes
1 (15-ounce) can white beans or navy beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
¼ teaspoon table salt, plus salt for cooking for broccoli rabe
1 ½ cups whole farro
2 cups vegetable broth
2 tablespoons white miso
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
6 garlic cloves, minced
⅛ teaspoon Red pepper flakes
1 (15-ounce) can white beans or navy beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
¼ teaspoon table salt, plus salt for cooking for broccoli rabe
1 ½ cups whole farro
2 cups vegetable broth
2 tablespoons white miso
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
6 garlic cloves, minced
⅛ teaspoon Red pepper flakes
1 (15-ounce) can white beans or navy beans, rinsed
¾ cup oil-packed sun-dried tomatoes, chopped
Why This Recipe Works
For a gratin that can satisfy as a complete meal, we paired protein-rich farro and white beans with broccoli rabe. We toasted the farro to enhance its nuttiness and then cooked it in a mixture of water, vegetable broth, and white miso; the miso enhanced the creaminess of the gratin and deepened its flavor. Next, we blanched the rabe to tame its bite and lock in its vibrant color before quickly sautéing it with a generous amount of garlic and red pepper flakes. Sweet-tart sun-dried tomatoes added pops of flavor and a pleasing chewy texture. We topped it all with a mix of toasted panko and Parmesan for a salty-crunchy finish.
Want more? Read the whole storyBefore You Begin
Do not substitute pearl, quick-cooking, or presteamed farro for the whole farro in this recipe.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in farro and cook, stirring occasionally, until lightly toasted, about 2 minutes. Stir in 2½ cups water, broth, and miso; bring to simmer; and cook, stirring often, until farro is just tender and remaining liquid has thickened into creamy sauce, 25 to 35 minutes.
- Meanwhile, toss panko with 1 tablespoon oil in bowl and microwave, stirring occasionally, until golden brown, 1 to 2 minutes. Stir in Parmesan and set aside.
- Bring 4 quarts water to boil in Dutch oven. Add broccoli rabe and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain broccoli rabe and set aside. Combine remaining 1 tablespoon oil, garlic, and pepper flakes in now-empty pot and cook over medium heat until fragrant and sizzling, 1 to 2 minutes. Stir in reserved broccoli rabe and cook until hot and well coated, about 2 minutes. Off heat, stir in beans, tomatoes, and farro mixture. Season with salt and pepper to taste.
- Adjust oven rack 10 inches from broiler element and heat broiler. Transfer bean-farro mixture to broiler-safe 3-quart gratin dish (or broiler-safe 13 by 9-inch baking dish) and sprinkle with reserved panko mixture. Broil until lightly browned and hot, 1 to 2 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments