Making dressing with farro instead of bread is definitely a welcome – and healthy – change of pace.
1 1/2 cups semi-pearled farro
2 tbsp olive oil, divided
1 cup diced shallots
1 1/2 cups chopped unsweetened dried mixed fruit (Note: Mix your favorite fruits or look for a packaged mixture.)
1/2 cup low-sodium chicken or vegetable broth
Olive oil cooking spray
1/2 tsp each sea salt and fresh ground black pepper
1 cup whole-wheat bread crumbs, divided
1 1/2 tbsp chopped fresh rosemary leaves, divided
In a large saucepan or small stockpot on high, combine farro and at least 4 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook until farro is very tender, about 35 minutes.
Meanwhile, in a medium skillet on medium, heat 1 tbsp oil. Add shallots and cook, stirring occasionally, until tender, about 3 minutes. Stir in fruit and broth and bring to a boil. Remove from heat and set aside for 10 minutes to plump the fruit.
Preheat oven to 400°F. Mist a 2- to 2.-qt casserole dish with cooking spray and set aside.
Drain farro and transfer to a large bowl. Stir in fruit mixture and any liquid, salt, pepper, . cup bread crumbs and 1 tbsp rosemary. Transfer to casserole dish. In a small bowl, combine remaining . cup bread crumbs, 1 tbsp oil and . tbsp rosemary; sprinkle mixture over casserole.
Cover with foil and bake until heated through, 25 to 30 minutes. Uncover and bake until browned on top, about 10 minutes.
The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top add creaminess, brightness .