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Two-Cheese Baked Farro with Kale and Tomatoes
Though it’s typically simmered with liquid on the stovetop, farro also does well in the oven—a mostly hands-off approach that’s easy on the cook. First, we toast the grains to enhance their nutty taste, then bake them until tender in a tomato sauce seasoned with red pepper flakes and dried herbs. Kale lends earthy flavor to the mix. For lots of cheesy goodness, this one-pot dish is topped with mozzarella and Parmesan.
6 to 8
Servings
1 hour 10 minutes
20 minutes active, plus cooling
Ingredients
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1½
cups pearled farro
-
4
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 425°F with a rack in the lower-middle position. In a large Dutch oven over medium-high, combine the farro and 2 tablespoons oil. Cook, stirring often, until toasted, 3 to 5 minutes. Add the kale, garlic and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the kale is bright green and slightly wilted, about 2 minutes. Stir in the tomatoes, oregano, pepper flakes and 3 cups water, then bring to a boil. Cover and transfer to the oven.
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