Farro and Summer Squash Gratin

Serves 4

Farro is an ancient Roman grain that can be used much the same as rice or cooked barley.

1 tablespoon extra virgin olive oil
1 1/2 cups summer squash, diced small
3/4 cup red onion, diced small
2 tablespoons light butter
2 tablespoons flour
1 cup milk, 1% lowfat, heated
2 cups farro, cooked
2 tablespoons Parmesan cheese
3 ounces Gruyere cheese, grated
salt and pepper, to taste
1 cup croutons, seasoned, crushed

Preheat oven to 350 degrees. Heat olive oil in a large skillet and saute squash and onion until just barely soft. Set aside. In a small pot, melt butter and flour together and cook for 2 minutes. Whisk in heated milk, whisking constantly to avoid any lumps. In a large bowl, mix together the vegetables, white sauce, cooked farro, and cheeses. Spread into a greased 8 x 8 oven safe casserole dish. Pour crushed croutons over the top and bake until bubbly, about 30 minutes.