You’ll get consistent temperatures, with less scorching due to even heating from base to rim. The recessed stainless steel lid helps ensure moisture stays in the pan, keeping meats and vegetables moist and flavorful. The stay-cool riveted side handles give you a comfortable, steady grip when moving the pan from stove to oven to table.
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- Capacity: 6.4 quart
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Easy Farro and Vegetable Casserole
1 package (14 ounces) farro, rinsed and drained
1 bunch of asparagus, cut into 1-inch pieces
5 yellow squash, quartered and sliced into ½-inch slices
1 package (8 ounces) sliced baby bella mushrooms
2 onions, diced
1 package (12 ounces) frozen edamame
4 garlic cloves, minced
2 lemons, juiced and zested
4 cups vegetable broth
2 cups halved grape tomatoes
1/3 cup minced fresh basil
2 tablespoons fresh thyme
Salt and Pepper, to taste
Shredded parmesan cheese, if desired
Sprinkle the farro in the bottom of the American Kitchen 12-inch non-stick casserole pan. Top with the asparagus, squash, mushrooms, onions, edamame, garlic, lemon juice and zest. Bring the broth to a stovetop boil; pour over vegetable mixture. Cover and bake at 350⁰F for 45 minutes. Stir in the tomatoes, basil and thyme. Bake uncovered an additional 15 minutes or until farro is tender. Sprinkle with cheese, salt and pepper if desired. Yield: 16 cups.
Notes and Tips on Making this Recipe
Farro is a type of hulled wheat. It is often used as a substitute for pasta or rice, but it is not gluten free. It has a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E.
If you don’t have yellow squash for this recipe, zucchini can be substituted for the squash.
To substitute dried herbs for the fresh herbs in this recipe, use 1/3 of the amount of dried to fresh. The tomatoes are not put in the recipe until closer to the end so they don’t get overcooked and mushy.