Golden Roasted Broccoli Cheddar Farro Bake
A hearty and delicious roasted broccoli cheddar farro bake, perfect for a vegetarian dinner.
Equipment
- 1 Baking Sheet for roasting broccoli
- 1 Saucepan for cooking farro
- 1 Baking Dish for assembling the bake
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 cup farro
- 2 cups sharp cheddar cheese shredded
Additional Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup milk
- 1 tablespoon butter
Instructions
Preparation
- Preheat oven to 400°F. Spread broccoli florets on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes until edges are golden.
- Rinse farro under cold water. In a saucepan, combine farro with vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes.
- In a separate pan, sauté onion and garlic in butter over medium heat until translucent and fragrant.
- In a large bowl, combine cooked farro, roasted broccoli, sautéed onion and garlic, shredded cheese, and milk. Stir well.
- Transfer mixture to a greased baking dish. Sprinkle with additional cheese if desired.
- Bake in the oven for 25-30 minutes until the top is golden and bubbly. Allow to cool slightly before serving.
Serving
- Serve warm as a main dish or alongside a fresh salad or crusty bread for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: For a creamier texture, add a splash of cream to the mixture. Ingredient Substitutions: Use quinoa instead of farro for a gluten-free option. How to Serve: Pair with a side salad for a balanced meal. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Assemble the bake in advance and refrigerate until ready to bake.