Farro and broccoli rabe gratin from Cook's Illustrated Annual Edition 2020 (page 9) by Cook's Illustrated Magazine

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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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