Vegetarian night! Tonight, I will be making a casserole with farro, an ancient variety of the wheat grain. It’s got a wonderful soft chew, similar to brown rice. Creamy white beans, broccolini, sun dried tomatoes, and parmigiano reggiano cheese finish off the delicious casserole. Here’s what you’ll need.
Begin by grating 4 ounces of parmigiano reggiano cheese. You can use a food processor or vitamix to do it quickly.
Set the cheese aside. Next, wash the broccolini, trim the ends, and place in a bowl. Cover and microwave 3 minutes.
Chop the cooked broccolini into bite size pieces, and set it aside. Chop 1/2 cup of sun dried tomatoes.
Drain and rinse one 15 ounce can cannelini beans.
Now, heat a tablespoon of ghee or olive oil over medium high heat in a cast iron skillet. Add 1 chopped onion and a sprinkle of salt, and saute until softened, 5 to 7 minutes. Add 1 1/2 cups of rinsed farro.
Saute 2 minutes. Then add 1 tablespoon minced garlic.
Saute 30 seconds, then add 3 1/2 cups water and 2 teaspoons better than bouillon vegetable broth base.
Simmer, stirring often, until the farro is tender and the liquid is mostly absorbed, 20 to 25 minutes.
Turn off the heat, and stir in half the parmesan cheese, the broccolini, the cannelini beans, and the sun dried tomatoes.
Sprinkle with the remaining parmesan cheese.
Turn the broiler to high, with the oven rack on the second highest position. Broil, watching carefully, 3 to 5 minutes, until the cheese is golden.
Let cool 5 minutes, then serve!