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Farro, Cherry Tomato, and Asparagus Casserole

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  • Makes: 4 servings
  • Serving Size: 1 cup main dish servings, or eight 1/2-cup side dish servings
  • Prep: 20 mins
  • Cook: 25 mins to 30 mins
  • Bake: 20 mins to 25 mins 400°

Farro, Cherry Tomato, and Asparagus Casserole



  1. 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.
  2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.
  3. 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.
  4. 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.
  5. 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



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