Farro

Basic Semi-Pearled Farro Pressure Cooker

Basic Semi-Pearled Farro Pressure Cooker

Ingredients

Makes about 2½ cups cooked; serves 4 to 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 1 cup semi-pearled farro (labeled farro semiperlato), rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2½ cups water or vegetable broth

Method

1. Combine the farro, oil, salt, and water in a 5- to 7-quart pressure cooker
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 8 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. At time, if the pressure is not all released, open the valve
9. Be careful of the steam as you remove the lid
10. Drain
11. Spoon out the cooked berries to a serving bowl to serve immediately or let cool to room temperature and store in an airtight container in the refrigerator up to 3 days
12. Toasted Farro: Place the farro in a dry skillet over medium-high heat
13. Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes, then proceed with the recipe