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Lightened Up Broccoli Cheese and Farro Casserole



– 2 cups cooked farro from about 3/4 cup uncooked – 1 tablespoon Real California butter – 1 tablespoon canola oil – 1 medium leek, light green part cut into thin slices – 1 medium carrot, chopped – 1 cup chopped crimini mushrooms (about 3-4) – 1 large garlic clove, minced – 1 1/2 cups broccoli florets (1-inch pieces) – 1/4 cup flour – 1 1/2 cups low fat Real California milk – 3/4 cup low sodium chicken or vegetable broth – Pinch of nutmeg – 4 ounces shredded Real California Monterey Jack cheese – Salt and pepper
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Prepare farro according to package directions. Drain any excess water that has not absorbed. Set aside. Preheat oven to 350 degrees. Heat Real California butter and oil in a sauté pan on medium high heat. Add leeks, carrot and mushrooms and sauté about 5 minutes, until leeks start to turn golden. Add garlic and sauté for another minute. Add flour and stir to combine with vegetables. Cook for 1 minute. Add broth and Real California milk, and bring mixture to a boil to thicken. Add pinch of nutmeg. Add broccoli and reduce heat to low. Simmer for about 2 minutes or until broccoli just starts to soften. Add farro and stir to combine. Add Real California Monterey Jack cheese and stir to combine. Add salt and pepper to taste Pour entire pan into a casserole dish, or if your pan is oven safe, place it in the oven. Cook for about 20 minutes, or until casserole is golden and bubbly and heated through.

Recipe by Craving Something Healthy