Farro and broccoli rabe gratin from Cook's Illustrated Magazine, Sep/Oct 2020 (page 9)

  • broccoli rabe
  • Parmesan cheese
  • garlic
  • onions
  • vegetable broth
  • dried red pepper flakes
  • farro
  • panko breadcrumbs
  • white miso
  • sun-dried tomatoes in oil
  • canned white beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on February 08, 2021

    We both liked this, despite the fact that the Farro (my nemesis) remained a bit chewy after almost 50 minutes on the stovetop. Made a half batch and couldn't get my hands on broccoli rabe so used a combination of regular broccoli and spinach. The panko and olive oil burnt to an acrid crisp after a minute in the microwave so I just mixed it with olive oil and parm and scattered it atop the gratin and left it at that. Two generous portions served in my mini lodge pans made a nice one dish ( though not one pot) meal.

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