Farro gratin with Brussels sprouts from Food52

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Notes about this recipe

  • Nancith on November 11, 2023

    Really tasty dish! Very satisfying chewiness as well. I had to sub Parmesan for the pecorino, & regular commercial breadcrumbs for the panko, but even with that, found this recipe to be very flavorful despite its simplicity. What I really liked was that the Brussels, even going into the casserole raw, were cooked just enough & were not overpowering at all. This was a great vegetarian main course but would be a super side for roasted meats. I'm already planning when to use this recipe when my kids come for dinner!

  • dinnermints on March 09, 2023

    Great flavors and textures and pretty quick! I served this as a main dish (doesn’t really need any sides except a salad). Next time I would grate the brussels sprouts in the food processor instead of using the slicing attachment since some of the sliced pieces were still a little thick. I doubled the recipe, added 2 tablespoons of olive oil to the cooked farro and 1 tablespoon to the Panko cheese mixture. I used a total of 8 ounces of cheddar cheese for the double recipe and added one finely diced smoked beer sausage. Next time I’d try adding 1/2 to 1 cup chicken broth as well.

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