FARRO CASSEROLE RECIPE RECIPES
CHICKEN, BROCCOLI, AND FARRO CASSEROLE | BETTER HOMES ...
This chicken broccoli casserole is one of our favorite healthy casserole recipes. But even though it's healthy, the melted cheese on top will give this chicken casserole a taste of decadence, too.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 55 minutes
Prep Time 35 minutes
Yield 7 1/2 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF. In a very large skillet heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chicken and mushrooms; cook and stir 5 minutes. Sprinkle with flour; cook and stir 2 minutes.
- Stir in evaporated milk. Cook and stir until thickened and bubbly. Stir in broccoli; cook and stir 3 minutes more. Stir in the next six ingredients (through salt).
- Transfer mixture to a 2-quart square or rectangular baking dish. Sprinkle with cheese. Bake 20 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 326 calories, CarbohydrateContent 26 g, CholesterolContent 67 mg, FatContent 11 g, ProteinContent 30 g, SaturatedFatContent 3 g, SodiumContent 381 mg, SugarContent 11 g
FARRO WITH WILD MUSHROOMS | ALLRECIPES
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories Everyday Cooking
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, CarbohydrateContent 27.8 g, CholesterolContent 8.6 mg, FatContent 8.2 g, FiberContent 1.1 g, ProteinContent 6.5 g, SaturatedFatContent 2.2 g, SodiumContent 400.9 mg, SugarContent 1.8 g
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EGGPLANT, FENNEL, TOMATO, FARRO AND FONTINA CASSEROLE ...
This dish fires on all the casserole cylinders, combining multiple textural elements - tender vegetables, chewy grains, crunchy croutons, and oozy cheese. It’s both a farewell to some of our favorite summer produce and a hearty welcome to fall. It makes for a great weeknight meal, either on its own as a complete one-dish dinner, or served alongside a steamed green vegetable, such as asparagus, to sneak in another vegetable serving. To save time, the farro can be cooked and refrigerated for up to 3 days in advance. Note that fennel can be tough and fibrous if not well roasted, so check the pieces for doneness before layering them into the casserole. The fennel should be pliant and tender, similar to cooked celery.
From weightwatchers.com
Total Time 130 minutes
Calories 63 kcal per serving
From weightwatchers.com
Total Time 130 minutes
Calories 63 kcal per serving
- Serving size: 1 c
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CHICKEN AND FARRO CASSEROLE | THE LEAF NUTRISYSTEM BLOG
Nov 25, 2018 · Heat the remaining ½ tablespoon olive oil over medium heat. Add the onion, squash, brussels sprouts, salt and pepper. Cook until vegetables begin to soften, about 5 minutes. Add broth, thyme, and sage, bring to a simmer, cover, and cook for an additional 5 minutes. Stir in cooked farro, chicken and dried cherries.
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Oct 06, 2014 · Stir in the chicken broth, bay leaves, Parmesan rind and Parmesan cheese. Simmer for about 10 minutes. Remove the rind and the bay leaves and pour the mixture into a prepared 1 ½ quart casserole dish. Cover and cook for 40 minutes or until most of the liquid is absorbed and the farro is tender.
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FARRO CASSEROLE | CIAO ITALIA
Add the garlic and the beef; cook until the meat begins to brown. Add the wine and let it almost completely evaporate. Add the tomato sauce and 1 cup of the broth. Add the farro and simmer the ingredients covered for about 20 minutes. The mixture should thicken. Add more broth if mixture seems dry. Cook until the farro is completely tender but ...
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CHICKEN AND FARRO CASSEROLE | THE LEAF NUTRISYSTEM BLOG
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RECIPE: DEEP-DISH CABBAGE AND FARRO CASSEROLE | KITCHN
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From foodnetwork.com
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