Recipe Details
Recipe Keywords
- giada x
Ingredients (yields 6 to 8 servings servings)
- Vegetable cooking spray
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- Kosher salt and freshly ground black pepper
- 2 1/2 cups grated Parmesan
- 1 cup grated Gruyere
- 1/2 cup fontina cheese, grated
- 6 cups chicken broth
- 2 cups faro or barley, rinsed and drained
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup plain dried bread crumbs
- Olive oil, for drizzling
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (2)
Save this recipe to add notes, comments, and pictures.
Robin_Horrigan
October 24th, 2010
Me again. I shelled out $15 for the cheese and made this dish to go with a Sunday pork roast and steamed green vegetables. My kids did not like it at all. I called it "cheesy rice," but they thought the cheese was "stinky." I will agree that it had a pungent aroma, but of course one that I love. I probably should have cut the recipe in half and saved the rest of my million-dollar bag of farro for another use. But I am likely to be seen scooping this out of the casserole dish in the fridge by the spoonful for the rest of the week. Nutty, cheesy, comforting, yum! Love it.
Note: Giada has a version of this dish in her latest cookbook, called "Giada at Home." That version has sauteed mushrooms and tomatoes in it, which I would think would make it an appropriate vegetarian main course for cheese lovers.
Robin_Horrigan
October 20th, 2010
I shouldn't comment on this recipe, because I haven't made it just yet. I recently tasted farro as a component of a delicious salad in...of all places...Uno's Chicago Grill. I fell in love with it and scraped the dish clean. I came home remembering a new cookbook I picked up by Giada deLaurentis, of Food Network fame. Sure enough, she features this dish...cheesy baked farro.
It has taken me six weeks to track down a package of farro, and I live five minutes away from the largest Whole Foods store in the entire U.S. of A. I also have an Italian specialty foods store in my town, and another two towns over. Not only were field trips to these two places fruitless, but the proprietors of said Italian markets seemed truly shocked that an American could even know what farro is, let alone want to cook it. Could it be the new polenta of the 00's?
Whole Foods does carry farro, but due to a recent sale combined with (contrary to the opinion of the shocked owners of small Italian food markets in the suburbs) a spike in farro's popularity in the States, the supplier is having trouble meeting demand. Based on my reaction to eating it for the first time, I completely understand why. It's just that good, and good for you, too.
This week I timed things right, and during a trip to the aforementioned Whole Foods for my favorite olive oil, I finally managed to snag the last 16 oz. package at the store. For a whopping NINE DOLLARS! What, is this stuff made of gold? I will report back after I shell out another ten bucks or so for the good cheese this first-class grain clearly deserves.
I'm excited to try it, but considering it will cost me twenty bucks to make a glorified mac & cheese, I don't see this dish influencing the American trend away from a Kraft dinner, towards slow food, anytime soon. ;)