Farro and Broccoli Rabe Gratin

Name: Farro and Broccoli Rabe Gratin
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, extra-virgin olive oil, divided; 1 , onion, chopped fine; 1/4 teaspoon, table salt, plus salt for cooking for broccoli rabe; 1 1/2 cups whole, farro; 2 cups, vegetable broth; 2 tablespoons, white miso; 1/2 cup, panko bread crumbs; 1/4 cup, grated Parmesan cheese; 1 pound, broccoli rabe, trimmed and cut into 2-inch pieces; 6 , garlic cloves, minced; 1/8 teaspoon, Red pepper flakes; 1 (15-ounce) can, white beans or navy beans, rinsed; 3/4 cup, oil-packed sun-dried tomatoes, chopped

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Appears in Cook's Illustrated September/October 2020

This meatless main gets its savory backbone from an everyday Japanese ingredient.

SERVES4 to 6

TIME1¼ hours

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WHY THIS RECIPE WORKS

For a gratin that can satisfy as a complete meal, we paired protein-rich farro and white beans with broccoli rabe. We toasted the farro to enhance its nuttiness and then cooked it in a mixture of water, vegetable broth, and white miso; the ...

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