Spinach + Broccoli Farro with Gouda + Gruyere

This was supposed to be mac and cheese.

But you see what happened was I went to my pantry and didn’t have any pasta. But I had gouda and gruyere that were basically screaming at me to be used. So that’s how I came up with this dish. Great for a potluck or to keep in the fridge for a side or a vegetarian main, it’s quick, easy, and delish.


Spinach + Broccoli Farro with Gouda + Gruyere

Serves 8 as sides, 4 as mains

Shopping List

  • 3 cups cooked farro

  • 1 large shallot, chopped

  • extra virgin olive oil
  • 16 ounce package fresh spinach
  • 1 head broccoli florets, chopped
  • 8 ounces gouda, chopped or shredded

  • 4 ounces gruyere, chopped or shredded

  • 1/8- 1/4 cup of milk (I used 2%)

  • 1 tablespoon of unsalted butter

  • Kosher salt

  • Fresh cracked pepper

  • Pinch of ground nutmeg

  • Pinch of cayenne pepper

  • 1/4 tsp paprika


Cook farro per package instructions, but take off the heat about 5-10 minutes early.

In a large sauté pan over medium low heat, warm up a bit of olive oil; just once around the pan should do it. Add the shallot and allow to sweat for 5 minutes. Add the fresh broccoli, a heavy pinch of salt, a few grinds of cracked pepper and give it a stir and cook for another 3-5 minutes. Next add the spinach and farro. Allow the spinach to wilt. While still over medium low heat, add 6 ounces of gouda + 3 ounces of gruyere, the butter, milk, nutmeg, paprika, and cayenne pepper. Stir occasionally, until the cheese is all melted. Taste for seasoning and adjust as needed.


Transfer to a casserole dish (if you’re not using an oven safe pan. If you are using an oven safe pan, no need to transfer) that has been sprayed with non stick cooking spray. Sprinkle the top of the farro with the remaining cheese and place under the broiler for 3-4 minutes until the cheese is bubbly and golden. Serve immediately, keep warm, or reheat at 325 prior to serving for about 10 minutes.