Farro & Vegetable Winter Casserole Recipe
A hearty one dish meal featuring whole grains and winter vegetables. This rich and filling recipe is easy to prepare ahead and heat up in the oven, making it great for quick weeknight dinners. While this is a vegetarian recipe you can also add ground meat, or additional root vegetables that you have in the house.
- 1 cup Emmer farro
- 2 cups sweet potatoes, diced
- 1 cup sweet onion, diced
- 2 large cloves garlic, finely diced
- 1 large bunch of spinach, steamed and chopped
- 2 cups milk
- 6 eggs, whisked with 1 tablespoon of water
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground pepper
- 1 Cup grated Parmesan cheese, split in half.
- 2 Cups grated Gruyere or Fontina cheese
- Preheat oven to 350 degrees F and oil a 11 x 7 inch baking dish.
- Rinse Emmer farro and place in a sauce pan, with 4 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender. Add the garlic and cook for 2 minutes. Move contents into a medium size bowl and stir in 1/2 cup Parmesanuntil fully incorporated. Set aside to cool.
- Spread the cooked Emmer farro on the bottom of the baking dish for the first layer. For the the second layer spread the spinach over the emmer. For the third layer, spread the potato mixture over the spinach.
- In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper. Pour evenly over the potatoes and stir gently to incorporate the eggs. Top the dish with the remaining Parmesan cheese and grated Gruyere. Bake 20-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.
A big thank you to Bluebird Grain Farms for sharing this amazing recipe.