Farro, Cherry Tomato, and Asparagus Casserole
tablespoons extra-virgin olive oil
large shallots, chopped
cups pearled farro or farro, rinsed and drained
cups reduced-sodium chicken stock or broth
teaspoon ground black pepper
cup shredded carrots
cup cherry tomatoes, halved
cup fresh basil, shredded
eggs, lightly beaten
cup half-and-half or light cream
cup grated Asiago cheese
cup whole wheat bread crumbs
tablespoons coarsely chopped fresh flat-leaf Italian parsley
ounces fresh asparagus spears, trimmed
Olive oil cooking spray
Fresh basil leaves
- Grease or oil a 2-quart gratin or baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium-low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.
- Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.
- Preheat oven to 400 degrees F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.
- In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.
- Bake, uncovered, for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. To serve, sprinkle with fresh basil.
From the Test Kitchen
Nutrition Facts(Farro, Cherry Tomato, and Asparagus Casserole)
- Per serving:
- 586 kcal cal.,
- 24 g fat
- (10 g sat. fat,
- 2 g polyunsaturated fat,
- 9 g monounsatured fat),
- 223 mg chol.,
- 745 mg sodium,
- 63 g carb.,
- 7 g fiber,
- 5 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet