1/2 cup milk
1 small (1/2 cup) onion, chopped
8 ounces (about 6 cups) kale, ribs and stems removed, coarsely chopped
3/4 teaspoon salt
1/8 teaspoon ground red pepper
3 cups cooked farro
1 cup golden raisins
10 ounces frozen diced butternut squash
1/3 cup panko breadcrumbs
1/4 cup pine nuts
1/2 teaspoon Italian seasoning
Heat oven to 375°F. Spray 8-inch square glass baking pan with no-stick cooking spray. Set aside.
Cook cheese and milk in 2-quart saucepan over medium-low heat until melted and smooth.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add onions. Cook over medium heat until softened. Add kale; cook until wilted. Sprinkle with salt and red pepper. Stir in farro, raisins and squash.
Pour cheese sauce over farro mixture; stir until well coated. Spoon mixture into prepared baking pan.
Combine breadcrumbs, pine nuts, 2 tablespoons melted butter and Italian seasoning in small bowl. Sprinkle mixture evenly over casserole.
Bake 15-20 minutes or until topping is golden brown and casserole is beginning to bubble around edges.
Farro is a whole grain, staple of rustic Italian cooking, often used as an ingredient in soups, salads, stuffing and even desserts. It has a nutty flavor that is sometimes compared to other grains such as barley and oats with an appearance similar to a light brown rice.
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