Farro, Cherry Tomato, and Carrot Gratin with Asiago

Farro, Cherry Tomato, and Carrot Gratin with Asiago
Staff Writer
Farro, Cherry Tomato, and Carrot Gratin with Asiago

Better Homes and Gardens New Cook Book 16th edition

Farro, Cherry Tomato, and Carrot Gratin with Asiago

Casseroles can be a great way to eat healthy during the summer. You can combine wholesome ingredients like farro (a wheat-based grain that is good and chewy when cooked properly) with fresh summer produce like tomatoes for a nutritious made-ahead meal (that means less time in the kitchen, and more time enjoying the sunshine!) And that’s exactly what the Better Homes and Gardens Cook Book has done with this gratin.

Click here for more of our best gratin recipes.

4
Servings
450
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil cooking spray
  • 2  Tablespoons  olive oil
  • large shallots, chopped
  • 1⅓  Cup  farro (or pearled farro), rinsed and drained
  • 3  Cups  reduced-sodium chicken broth
  • ½  Teaspoon  salt
  • ¼  Teaspoon  black pepper
  • 1  Cup  shredded carrots (2 medium carrots)
  • 1  Cup  cherry tomatoes, halved
  • ⅓  Cup  snipped fresh basil
  • eggs, lightly beaten
  • 1  Cup  half-and-half or light cream
  • ½  Cup  grated Asiago cheese (2 ounces)
  • ⅓  Cup  soft whole wheat bread crumbs
  • 2  Tablespoons  coarsely snipped fresh Italian parsley
  • 6  Ounces  fresh asparagus spears, trimmed

Directions

Lightly coat a 2-quart au gratin or baking dish with olive oil cooking spray; set aside.

In a medium saucepan, heat the oil over medium heat. Add the shallots and reduce the heat to medium-low. Cook 5 minutes or until tender. Add the farro, stirring to coat it in oil. Add the broth, salt, and pepper. Return to a boil and then reduce the heat. Simmer, uncovered, for 45 minutes or until tender (or about 25 minutes if you’re using pearled farro).

Remove the farro mixture from heat and stir in the carrots, tomatoes, and basil. Cover and let stand for 5 minutes.

Preheat the oven to 400 degrees. Scrape the farro mixture into the prepared dish and spread it into a thin layer. In a medium bowl, whisk together the eggs, cream, and cheese. Pour the egg mixture over farro mixture, stirring gently to combine.

In a small bowl combine the bread crumbs and parsley; sprinkle over the 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 additional olive oil cooking spray.

Bake, uncovered, for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let the casserole stand for 10 minutes before serving.

Nutritional Facts

Total Fat
28g
40%
Sugar
18g
20%
Saturated Fat
10g
42%
Cholesterol
68mg
23%
Carbohydrate, by difference
35g
27%
Protein
15g
33%
Vitamin A, RAE
520µg
74%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
91mg
9%
Choline, total
15mg
4%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
162mg
23%
Selenium, Se
6µg
11%
Sodium, Na
798mg
53%
Vitamin D (D2 + D3)
1µg
7%
Water
294g
11%
Zinc, Zn
2mg
25%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.