Farro with Cheese and Herbs

By caligma

Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

• FARRO:
• 1 pound Farro
• 8 cups water
• 2 tablespoons kosher salt
• Filling:
• 2 Cups (8 ounces) grated extra-sharp Cheddar Cheese.
• 2 Cups ( 8 0unces) Grated mozzarella cheese.
• 1 Cup whole milk
• 3 Tablespoons herbs de Provence
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper.
• TOPPING:
• 4 (about 5 ounces) 1/2 inch thick slices mulit-grain or whole-grain bread, preferably 1 day old, torn into 1/2 inch pieces.
• Extra virgin olive oil, for drizzling

Details

Servings 6

Preparation

Step 1

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees. Butter a 9 X 13 by 2- inch glass baking dish. Set aside.

Farro: In a large stockpot, bring the farro, water and salt to a boil over medium high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.

Filling: In a large bowl mix together the cheeses, milk, herbs de Provence, salt and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.

Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.

Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.