Farro and Broccoli Rabe Gratin
A hearty whole-grain bake with bitter greens and sun-dried tomatoes
Why This Recipe Works
This modern whole-grain casserole balances the pleasant bitterness of broccoli rabe with savory sun-dried tomatoes and creamy white beans. Farro provides a chewy, nutty foundation that stays distinct after baking, avoiding the mushiness of traditional rice casseroles.
Instructions
Boil the farro in a large pot of salted water until tender but still chewy, about 20 minutes. Drain well and transfer to a large mixing bowl.
Heat oil in a large skillet over medium-high heat until it shimmers. Add the onion and cook until softened and translucent, about 5 minutes.
Add the garlic and broccoli rabe to the skillet. Cook until the greens are wilted and the stems are just tender, about 4 minutes.
Transfer the vegetable mixture to the bowl with the cooked farro. Stir in the white beans, sun-dried tomatoes, vegetable broth, and the first portion of Parmesan. Season generously with salt and pepper.
Transfer the mixture to a 9x13-inch baking dish and press into an even layer.
Mix the breadcrumbs with the remaining Parmesan and oil in a small bowl. Sprinkle the topping evenly over the gratin.
Bake at 400°F until the topping is deeply golden and the edges are bubbling, about 20 minutes. Serve hot, directly from the dish.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The farro mixture can be assembled 1 day ahead and refrigerated. Add the breadcrumb topping just before baking.
