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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
- Combine the farro, oil, salt, and water in a 5- to 7-quart pressure cooker
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- Drain
- 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
- Toasted Farro: Place the farro in a dry skillet over medium-high heat
- Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes, then proceed with the recipe
