A hearty casserole style dish of whole grain farro with radicchio and chard. Easy, filling, and perfect for cooler fall weather.
Tips to prep ahead: cook the farro the day before and roast the tomatoes ahead of time. This will cut your cooking time down. The greens can be cooked day of while you’re preheating the oven since they don’t take much times.
If you are making everything on one day, slow roast the tomatoes in your final casserole pan. When they’re done, mix in the farro, radicchio and other ingredients with the tomatoes. The extra oil and garlic will enrich the whole dish.
Leave out the ricotta or swap in your preferred dairy free cheese.
Use an alternative grain that’s gluten free such as brown rice or quinoa for this radicchio recipe. Other options include sorghum and buckwheat.
Serve this farro with radicchio dish as a stand alone entree or alongside roast chicken or pork.
Missing an ingredient? Kale, mustard greens, and cabbage are easy substitutions for the chard or radicchio. For those inclined, increase the vegetable ratio with roasted or cooked carrots. The vegetable options are pretty variable but I challenge you to keep the radicchio in this dish!
Slow roasted tomatoes really are wonderful in flavor and texture. You could, however, swap in sun dried tomatoes. I recommend starting with 4 ounces of finely chopped sun dried tomatoes and adjusting to taste. Jarred sun dried tomatoes tend to pack a lot of flavor so you don’t need as much in this farro with radicchio recipe.