-
1
Position a rack in the upper third of the oven and preheat to 400 degrees F. Melt the butter in a medium pot over medium-high heat.
-
2
Add the onion and cook, stirring, until softened, about 5 minutes.
-
3
Add the brandy and cook until evaporated, about 2 minutes.
-
4
Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes.
-
5
Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind.
-
6
Bring to a boil, then stir in the grated parmesan.
-
7
Transfer the mixture to a 1 1/2-quart baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes.
-
8
Remove from the oven; discard the bay leaf and parmesan rind.
-
9
Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes.
-
10
Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute.
-
11
Top with the parsley.
-
12
Photograph by Linda Pug
