Farro Gratin With Brussels Sprouts

1. 1

   Heat oven to 400u00b0 F. Meanwhile, cook farro in a large pot of boiling salted water, skimming the surface a few times, until tender, 15 to 20 minutes-or according to package directions. Drain.

2. 2

   Toss grains while still warm in a large bowl (or back in the pan if it's large enough for mixing) with 3 tablespoons olive oil, balsamic, and a pinch or two of salt. (The balsamic will taste a bit strong at this point, but it'll mellow in the oven and help cut through the gratin's richness.). Toss in Brussels sprouts, and season with 1/2 teaspoon of salt (or to taste) and Aleppo pepper. Add shredded cheese, and toss again until evenly mixed. Transfer to a lightly greased 14-inch round pan, a 9x13-inch casserole, or an equivalently sized dish.

3. 3

   In a small bowl, combine panko, pecorino, and several grinds of black pepper. Drizzle 1 tablespoon olive oil evenly over panko mixture (otherwise it'll clump) and using hands, toss together until evenly mixed. Spread evenly over the farro and Brussels sprouts.

4. 4

   Bake for about 25 minutes, or until the crumbs are golden and crispy. Serve warm.

* Per serving · 4 servings · Values may vary.