Counter the Winter Chill With This Farro and Gruyère Gratin
The New York Times
Melissa Clark takes earthy grains and bakes them with caramelized mushrooms and loads of cheese for a satisfying meatless meal.
Quick-cooking farro, with its nutty flavor and plump, chewy texture, is the darling of the grain bowl, the star of countless salads and the foundation of many traditional Italian soups.
It’s also pretty wonderful mixed with mushrooms and cheese, and baked into a golden-topped gratin.
Other than homey rice bakes, there aren’t a lot of grain gratin recipes, possibly because grains are already filling enough, needing no extra heft from the addition of dairy and eggs.
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