Cheesy Baked Farro

This recipe originally comes from Giada De Laurentiis.

There are a lot of different components in this recipe, requiring you to utilize multiple burners at once.  This is multitasking at its best and does require quite a bit of prep work so be sure to give yourself plenty of time before you want to eat to be sure it's ready on time. Farro cooks much slower than pasta does, so be sure to plan ahead! You probably won't find farro at your traditional grocery store so you will have to seek out a Sprouts or Whole Foods to find it, but once you do it's not too expensive.  Follow the directions on your package of farro to prepare it for cooking.  On the package I bought it said to soak the farro in cold water for 25 minutes before using for cooking (this is included in that prep work I was talking about earlier).  If you absolutely cannot find farro anywhere, barley is a good substitute.

For this recipe you will need:

 For the sauce:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour (high altitude flour is okay)
• 2 cups warm milk
• salt and freshly ground black pepper

For the farro:

• 6 cups (1 1/2 quarts) low-sodium chicken broth
• 2 cups farro (let soak for 25 minutes if necessary - follow the directions for preparation on the package)
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 cups assorted mushrooms, cleaned and sliced (I used button and portobello)
• Salt and freshly ground black pepper (I always use Kosher salt)
• 3/4 cup halved cherry or grape tomatoes
• 1 cup freshly grated Parmesan cheese
• 1 cup (4 ounces) grated Gruyere cheese
• 1/2 cup (about 1 ounce) grated Fontina cheese
• 1 teaspoon thyme leaves
• 1/2 cup Italian bread crumbs

Preheat the oven to 400 degrees.  Spray a 9 x 13-inch baking dish with cooking spray or rub on a thin layer of vegetable shortening (Crisco).

Prepare the farro by letting it soak in cold water for 25 minutes while you ready the rest of your ingredients.  Slice the mushrooms and tomatoes while the farro soaks, before starting the rest of this recipe, it will make your life a lot easier.

For the sauce: In a small saucepan, melt the butter over medium heat.  Add the flour and whisk slowly until smooth.  Gradually add the warm milk, whisking constantly to prevent lumps.  Simmer over medium heat, whisking constantly until the sauce is think and smooth, this should take about 8 minutes.  Do not allow the mixture to boil!  Remove from the heat and season with salt and pepper.

For the farro:  Using a large stockpot, bring the chicken broth to a boil over medium-high heat.  Add the farro, lower the heat, and simmer, stirring occasionally until tender.  This should take about 25 minutes.  Drain if necessary (I had to drain mine, but if yours absorbs all of the stock, it isn't necessary).

 You should have sliced your tomatoes and mushrooms already.  Heat up the oil in a large skillet over medium-high heat.  Add the mushrooms and season with salt and pepper.  Cook the mushrooms, stirring occasionally, for 8 minutes or until tender.  Add the tomatoes to the pan and cook for 2 to 3 minutes, until tender.

In a large bowl, combine the Parmesan cheese, Gruyere cheese, Fontina cheese, and thyme.

Remove 1/2 cup of the mixture and set aside.  Add the cooked farro, sauce, and mushroom mixture to the cheeses.  Stir until combined.  Season with salt and pepper.  Pour the mixture into the prepared baking dish and sprinkle with the 1/2 cup reserved cheese mixture.  Sprinkle the bread crumbs on top and drizzle with olive oil.

Bake until the top is golden brown and forms a crust.  This should take about 25 to 30 minutes.  Remove from the oven and let stand for 5 minutes before digging in!