Skip to main content
Butter Roasted Tomato Gratin with Farro & Garlic Breadcrumbs
2 or 4 Serving Dinner

Butter Roasted Tomato Gratin

with Farro & Garlic Breadcrumbs

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
12g
CARBOHYDRATES
109g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ¾ cup farro
  2. 2 garlic cloves
  3. 14 oz crushed tomatoes
  4. 2 tbsp vegan butter
  5. ¼ oz fresh thyme
  6. ½ cup panko breadcrumbs
  7. 1 tsp French mustard & herb blend
  8. 4 oz curly kale
  9. 13.4 oz cannellini beans
  10. 1 tbsp (2 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Large skillet, 8x8 baking dish, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
12g
CARBOHYDRATES
109g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Preheat the oven to 400°F. Add farro and a pinch of salt to a small saucepan, cover with 1 inch water, and bring to a boil. Reduce heat to medium and cook until grains are tender, 18 to 20 minutes. Drain and return farro to the saucepan, off heat.

2
Roast the tomatoes

Peel and mince the garlic. Add minced garlic, crushed tomatoes, butter, thyme sprigs, and a pinch of salt and pepper to a baking dish, and roast for 8 minutes. Stir the buttered tomatoes and roast for an additional 10 minutes. TIP: Don’t remove the thyme leaves from the stems; add the whole sprigs.

3
Toast the breadcrumbs

Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium-high heat. Add panko breadcrumbs and French mustard & herb blend. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Transfer toasted breadcrumbs to a small bowl. TIP: The French mustard & herb blend has mustard powder blended with garlic, onion, fennel, and parsley.

4
Sauté the kale

Destem the curly kale and roughly chop the leaves. Drain and rinse the cannellini beans, and set aside ¾ cup (1½ cups). Return the skillet to medium-high heat with 1 tsp (2 tsp) olive oil. Add chopped kale and reduce heat to medium. Cook until bright green and tender, 3 to 5 minutes. Add reserved beans, sprinkle with salt and pepper, and toss with the kale. TIP: Save any remaining cannellini beans for your own use.

5
Finish the gratin

Remove butter roasted tomatoes from the oven. Discard thyme sprigs. Top tomatoes with sautéed kale and beans.

6
Serve

Sprinkle garlic breadcrumbs on top of the gratin. Divide the farro between large plates. Top with buttered roasted tomato gratin. Enjoy!

SIMILAR RECIPES