WHY THIS RECIPE WORKS This is a whole new kind of casserole, featuring a hearty whole grain, creamy white beans, and robust broccoli rabe. Toasting the farro in the aromatics and oil gave it extra nuttiness and ensured even cooking. White beans added creaminess and protein. Blanching the rabe in salted water tamed its bitterness. We sautéed the blanched rabe with garlic and pepper flakes for extra flavor. Sun-dried tomatoes gave another flavor pop. All that was left was to combine everything in a casserole dish and run it under the broiler to brown the Parmesan dusted over the top. We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture may be softer. Do not substitute quick-cooking or presteamed farro; read the package carefully to determine this.

Serves 4 to 6

TOTAL TIME: 1 hour

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 1½ cups whole farro, rinsed
• 2 cups chicken or vegetable broth
• 1½ cups water
• 4 ounces Parmesan cheese, grated (2 cups)
• Salt and pepper
• 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
• 6 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 1 (15-ounce) can small white beans or navy beans, rinsed
• ½ cup oil-packed sun-dried tomatoes, chopped

INSTRUCTIONS

1. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in farro and cook until lightly toasted, about 2 minutes. Stir in broth and water, bring to simmer, and cook, stirring often, until farro is just tender and remaining liquid has thickened into creamy sauce, 20 to 25 minutes. Off heat, stir in 1 cup Parmesan and season with salt and pepper to taste.
2. Meanwhile, bring 4 quarts water to boil in Dutch oven. Add broccoli rabe and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain broccoli rabe and transfer to bowl.
3. Cook remaining 1 tablespoon oil, garlic, and pepper flakes in now-empty pot over medium heat until fragrant and sizzling, 1 to 2 minutes. Stir in broccoli rabe and cook until hot and well coated, about 2 minutes. Off heat, stir in beans, sun-dried tomatoes, and farro mixture. Season with salt and pepper to taste.
4. Position oven rack 6 inches from broiler element and heat broiler. Pour bean-farro mixture into 3-quart broiler-safe casserole dish and sprinkle with remaining 1 cup Parmesan. Broil until lightly browned and hot, 3 to 5 minutes. Let cool for 5 minutes before serving.