Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste.
- Farro, the main ingredient in this dish, is a chewy, whole-kernel grain packed with protein and fiber.
- While the full time for making the dish is approximately an hour, baking takes up the majority of the time (50 minutes total).
- Along with the listed ingredients, a large saucepan, baking dish (9″x13″), colander, and food processor are needed to prepare this dish.
“This comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two”
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