Baked Farro With Summer Vegetables
Baked Summer Farro
A hearty baked farro casserole with corn, zucchini, tomatoes, basil, mozzarella, and parmesan, finished until the grains are tender and the top is browned.
Nutrition (per serving)
This baked farro turns peak summer vegetables into a complete vegetarian dinner. Corn brings sweetness, zucchini softens into the tomato sauce, and farro cooks directly in the pan so it absorbs the vegetable juices instead of tasting like a separate grain stirred in at the end.
The stovetop work matters because each vegetable gets a chance to brown before the dish goes into the oven. Corn becomes lightly golden, zucchini loses some of its excess moisture, and the tomatoes cook down with onion, garlic, oregano, and a little tomato paste into a sauce sturdy enough to carry the grains.
Semi-pearled farro is the most reliable choice here. It usually bakes to a tender but chewy texture in about 30 to 40 minutes once mixed with water and sauce. If your package lists a much longer cooking time, plan for a longer covered bake and add a splash of water if the pan looks dry before the farro is done.
Mozzarella gives the casserole soft pockets of cheese, while parmesan seasons the pan and helps the top brown. Serve it warm as a main dish with a green salad, or add a fried egg on top for a more substantial plate.
Ingredients
- Olive Oil:6 tablespoons
- Kosher Salt:2 3/4 teaspoons
- Freshly Ground Black Pepper:to taste
- Fresh Corn Kernels, cut from about 2 ears:2 cups
- Zucchini or Summer Squash, quartered lengthwise and thinly sliced:1 1/2 pounds
- Small Yellow Onion, diced:1
- Garlic, thinly sliced:2 cloves
- Roma Tomatoes, diced:1 pound
- Fresh Oregano, chopped, or dried oregano:1 teaspoon
- Red Pepper Flakes:1/4 teaspoon
- Tomato Paste:1 tablespoon
- Dry White Wine:1/4 cup
- Fresh Basil, thinly sliced:1/2 cup
- Semi-Pearled Farro, uncooked:1 cup
- Water:1 1/2 cups
- Mozzarella Cheese, diced:6 ounces
- Parmesan Cheese, finely grated:2/3 cup
Instructions
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Set a large ovenproof 11-inch skillet or 4-quart braiser over medium-high heat. If you do not have an ovenproof pan, use a large skillet now and a 3- to 4-quart baking dish later.
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Add 2 tablespoons olive oil to the hot pan, then add the corn with 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring now and then, for about 5 minutes, until the kernels are lightly golden, then transfer them to a large bowl.
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Add 2 tablespoons olive oil to the same pan. Cook half of the zucchini with 1/4 teaspoon salt and black pepper for about 6 minutes, until browned in spots and tender. Transfer it to the bowl with the corn, then repeat with the remaining zucchini, 1 tablespoon olive oil, 1/4 teaspoon salt, and more pepper.
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Heat the oven to 375°F while the second batch of zucchini cooks.
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Lower the burner to medium and add the remaining 1 tablespoon olive oil. Stir in the onion, red pepper flakes, and 1 teaspoon salt, and cook for about 2 minutes, until the onion starts to look translucent.
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Add the tomatoes, garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release enough juice to form a chunky sauce.
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Stir in the tomato paste and cook for 1 minute. Add the white wine and simmer for about 3 minutes, until the sauce thickens and the sharp smell of wine fades.
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Return the corn and zucchini to the pan and stir for 2 minutes so the vegetables are coated with sauce. Fold in the basil, farro, water, and the remaining 1 teaspoon salt.
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If needed, transfer the mixture to the baking dish. Stir in the diced mozzarella and half of the parmesan, then sprinkle the remaining parmesan over the surface. Cover tightly with a lid or foil and bake for 30 to 40 minutes, until the farro is tender with a slight chew.
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If the farro is still firm and the pan looks dry, stir in 1/4 to 1/2 cup more water, cover again, and bake until tender. Uncover, then broil for 3 to 5 minutes or return to a very hot oven for 5 to 7 minutes, until the top is browned and crisp. Serve warm.
Tips & Notes
- For the best texture, brown the zucchini in two batches instead of crowding the pan; crowded zucchini steams and can make the finished bake watery.
- If skipping the wine, use the same amount of water or vegetable broth and let the tomato sauce reduce until it looks thick before adding the farro.
- Leftovers keep well for 5 days in the refrigerator and reheat best in a 350°F oven, covered at first and uncovered for the last few minutes.
