Cheesy Baked Farro

Name: Cheesy Baked Farro
Yield: 4 to 6 servings
Ingredients: Vegetable oil cooking spray; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose ﬂour; 2 cups warm milk; Salt and freshly ground black pepper; 6 cups (1 1/2 quarts) low-sodium chicken broth; 2 cups farro, rinsed and drained; 2 tablespoons olive oil, plus more for drizzling; 2 cups assorted mushrooms (such as button, cremini, or portobello), cleaned and sliced; Salt and freshly ground black pepper; 3/4 cup halved cherry or grape tomatoes; 2 1/2 cups freshly grated Parmesan cheese; 1 cup (4 ounces) grated Gruyère cheese; 1/2 cup (about 1 ounce) grated Fontina cheese; 1 teaspoon chopped fresh thyme leaves; 1/2 cup plain dried bread crumbs

December 20, 2011

We think of mac and cheese as a true-blue American invention, but this homey dish, made with nutty farro, is actually very traditional. Farro is one of the first cultivated grains and was ground to make bread, cereals, and pasta in ancient Italy. It’s becoming more popular in this country, but you still may need to visit an Italian specialty store to find it. Use it in salads, pilafs, and soups as you would use barley, which is also a good substitute for farro.

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