1 lb. broccoli rabe, trimmed and cut into 2 inch pieces
Salt
1 T. extra virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
1/8 t. red pepper flakes
1 1/2 C. farro
3 C. vegetable broth
1 C. water
1 (15 oz) can small white beans, rinsed
2 oz. parmesan cheese, grated (1 cup)
To finish and serve-
1/2 C oil packed sun dried tomatoes, chopped
2 oz. parmesan cheese, grated (1 cup)
2 T. extra virgin olive oil
Instructions
1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add broccoli rabe and 1 T. salt to boiling water and cook until wilted and just tender, about 2 minutes. Drain broccoli rabe, then transfer to ice water and let cool. Drain broccoli rabe well and transfer to paper towel lined storage container.
2. Meanwhile, heat oil in 12 inch skillet over medium heat until shimmering. Add onion and 1/2 t. salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add farro and cook, stirring often, until lightly toasted, about 2 minutes.
3. Transfer farro mixture to 13X9 inch baking dish stir in broth, water, and beans, and let cool to room temperature, about 30 minutes. Stir in parmesan. To Store- 4. Wrap dish tightly with plastic wrap and refrigerate farro mixture and broccoli rabe separately for at least 8 hours or up to 24 hours.
To finish and serve- 5. Adjust oven rack to middle position and heat oven to 350 degrees. Unwrap dish, cover tightly with greased aluminum foil, and bake casserole until farro is just tender and liquid is almost completely absorbed, 60 to 75 minutes, stirring twice during baking. Stir in broccoli rabe and tomatoes, then sprinkle with parmesan and bake, uncovered, until farro is completely tender and remaining liquid is thickened, about 10 minutes. Let cool for 10 minutes. Drizzle with oil and serve.
Originally Submitted
1/13/2015
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