Bluebird Grain Farms

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Farro casserole


Recipe Serves 6-8


1 cup Emmer farro

2 cups sweet potatoes, diced in 1-inch cubes

1 cup sweet onion, diced

2 large cloves garlic, finely diced

1 large bunch of spinach, chopped & steamed (or 10 oz. package of frozen spinach- thawed)

2 cups of milk

6 eggs, whisked with 1 tablespoon of water

1 teaspoon salt

1 teaspoon smoked paprika

1/2 teaspoon freshly ground pepper

1 Cup grated Parmesan cheese, split in half

2 Cups grated Gruyere or Fontina cheese, split in half


Preheat oven to 350 degrees F. Oil an 11 x 7 inch baking dish. Rinse Emmer farro and place in a saucepan, with 4 cups of water and a pinch of salt.  Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.

While Emmer is cooking chop and lightly steam 1 large bunch of spinach for 2-3 minutes. Set aside.

Heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender. Add the garlic and cook for 2 minutes. Move contents into a medium-size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated. Set aside.

Spread the cooked Emmer farro on the bottom of the baking dish for the first layer. For the second layer spread the steamed spinach over the emmer. For the third layer, spread the potato mixture over the spinach.

In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper. Pour evenly over the potatoes and stir gently to incorporate the eggs. Top the dish with the remaining Parmesan cheese and grated Gruyere. Bake 25-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.



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