| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for baking dish
- 1 pound farro
- 8 cups water
- 2 tablespoons kosher salt
- 2 cups (8 ounces) grated extra-sharp Cheddar
- 2 cups (8 ounces) grated mozzarella
- 1 cup whole milk
- 3 tablespoons herbes de Provence
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
- Extra-virgin olive oil, for drizzling
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
- Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
- Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
- Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
- Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 701 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 32 g |
| Cholesterol | 68 mg |
| Sodium | 1082 mg |
| Serving Size | 1 of 8 servings |
| Calories | 701 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 32 g |
| Cholesterol | 68 mg |
| Sodium | 1082 mg |
Reviews
This was very good! My husband liked it, he was sceptical. We used it as a main dish. Next time I would make a ham steak, make chicken, or put sausage in it. I used the suggested 1t of salt and 1.5T of herbs. I used bread crumbs which gave it a nice golden crust. I also used swiss and cheddar. It was perfect! It was filling! I cut the batch in half to make sure we liked it! Will definitely make it again.
why would you use bread? i don’t see any sense it it.
Out of all the recipes of Giada’s that I’ve tried over the years, this recipe was way too salty for one and having never used herbs de Provence before ( I only used half of the amount) found it very strong. However, I love farro and if you do too, try Giada’s cheesy baked faro recipe. Giada your still my favorite chef on the food network!
Liked the texture of the farro and will use it again but not this recipe. The herbs de Provence even at half the amount was too strong and I don’t believe it is a good pairing with cheddar and mozzarella cheese. Overall, not a keeper.
I did not read the reviews before I made this, but instinctively cut down on the Herbs de Provence and salt. I wanted to make it a main vegetarian dish, so I added grilled eggplant, cubed, and some cubed fresh tomato. I used panko on top instead of the crusty bread. I also used 1% milk instead of whole milk and lo-fat cheeses. It came out great!
This recipe was full of flavor! It’s not the most appetizing looking dish, but once you taste it you will be happy you did. I’m glad I read the reviews – I used 1/2 teaspoon salt and 1.5 Tablespoons Herbs de Provence (which was plenty. There was a lot of cheese, so you could cut that back a little. You definitely need to serve this with something like veggies or meat. It makes a lot (9″x13″ pan full, and is easy to split the recipe in half. Give this a try!
Tasted great, slightly dry though, but not getting the overly salty reviews? ( but we cut the recipe by half for the 2 of us. We paired it w/ the turkey meatloaf and steamed broccoli and it made for a yummy midweek meal.
Defintiely a keeper.
Defintiely a keeper.
I made this dish but didn’t change the salt content because I didn’t read the reviews first – a mistake I won’t make again. Even so, the dish was very good and amazingly eatable. I changed this recipe to make it a vegan dish. I omitted the cheese, and added cooked fresh vegetables to the Farro. I also used vegetable stock instead of the beef stock. And, meatless meatballs cut into quarters instead of beef. The rest of the ingredients I keep the same. Lastly, I made fresh bread crumbs (coarsely chopped and covered the entire dish. Although we could taste the salt (and I believe the recipe called for to much we all agreed it was still okay. I am going to make this dish again but I will definitely cut way back on the salt. For this reason I’m not giving this recipe 4 stars.
I made this last night, it was a big hit! I heeded the word of others and only added a teaspoon of salt to the mix.
Loved this recipe. I did not add the salt (it seemed like an awful lot) and it turned out awsome. Maybe it’s just me, but the combination of the cheese and herbs de province tasted just like sausage. It’s as good cold as it is hot too.