Farro and Broccoli Rabe Gratin

Farro and Broccoli Rabe Gratin is a delightful casserole that showcases the heartiness and health benefits of whole farro, combined with the Italian flavors of creamy white beans, slightly bitter broccoli rabe, and savory Parmesan cheese. In this recipe, the farro is first toasted in aromatic olive oil, enhancing its nutty flavor and ensuring even cooking. The addition of small white beans contributes creaminess and protein to the dish, while blanched broccoli rabe balances the flavors with a touch of bitterness. Sun-dried tomatoes provide a burst of tangy flavor, tying all the ingredients together. Finally, the gratin is broiled until the Parmesan cheese on top turns golden and irresistibly crispy. This dish offers a satisfying combination of tastes and textures and is perfect for a hearty and wholesome meal.

SERVES 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 1½ cups whole farro, rinsed
• 2 cups vegetable broth
• 1½ cups water
• 4 ounces Parmesan cheese, grated (2 cups)
• Salt and pepper
• 1 pound broccoli rabe, trimmed and cut into 2-inch lengths
• 6 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 1 (15-ounce) can small white beans or navy beans, rinsed
• ½ cup oil-packed sun-dried tomatoes, chopped

INSTRUCTIONS:

1. Cook the Farro: In a large saucepan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add minced onion and cook until softened and lightly browned, about 5 to 7 minutes. Stir in the whole farro and cook until lightly toasted, approximately 2 minutes. Add the vegetable broth and water, then bring the mixture to a simmer. Reduce the heat to low and continue to simmer, stirring often, until the farro is tender and the remaining liquid has thickened into a creamy sauce, about 20 to 25 minutes. Off the heat, stir in 1 cup of grated Parmesan cheese and season with salt and pepper to taste.
2. Blanch the Broccoli Rabe: In a Dutch oven, bring 4 quarts of water to a boil. Add the broccoli rabe and 1 tablespoon of salt, and cook until the broccoli rabe is just tender, approximately 2 minutes. Drain the broccoli rabe and transfer it to a bowl.
3. Sauté the Broccoli Rabe: Wipe the now-empty Dutch oven dry, add the remaining 1 tablespoon of olive oil, minced garlic, and red pepper flakes, and cook over medium heat until fragrant and sizzling, about 1 to 2 minutes. Stir in the drained broccoli rabe and cook until it is hot and well-coated with the aromatic oil, approximately 2 minutes. Off the heat, stir in the small white beans (or navy beans), the cooked farro mixture, and the chopped sun-dried tomatoes. Season with salt and pepper to taste.
4. Broil the Gratin: Position the oven rack about 6 inches from the broiler element and preheat the broiler. Pour the bean-farro mixture into a 3-quart broiler-safe casserole dish and sprinkle the remaining 1 cup of grated Parmesan cheese on top. Broil until the gratin is lightly browned and hot, approximately 3 to 5 minutes.
5. Serve and Enjoy: Let the Farro and Broccoli Rabe Gratin cool for 5 minutes before serving. This comforting and flavorsome dish can be served as a main course or a delightful side for any meal.

Experience the rich textures and flavors of Farro and Broccoli Rabe Gratin—a wholesome and satisfying dish perfect for gatherings or comforting family dinners.