Instant Pot Warm Vegetarian Farro Salad With Cauliflower Pistachios And Cranberries Recipes
INSTANT POT® FARRO
Farro is probably my favorite grain. I love it in salads, pilafs, and soups! I find the Instant Pot® gets it to the perfect texture and I don't have to worry about overcooking it on the stove.
Provided by LauraF
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 22.6 g, Fat 0.8 g, Protein 3.4 g, Sodium 197.6 mg
INSTANT POT® WARM VEGETARIAN FARRO SALAD WITH CAULIFLOWER, PISTACHIOS, AND CRANBERRIES
Try this warm vegetarian farro salad, full of Thanksgiving flavors, all done and prepared quickly in your Instant Pot®. Gourmet, simple and tasty Thanksgiving, all in one dish.
Provided by Fioa
Categories Cauliflower Salad
Time 46m
Yield 4
Number Of Ingredients 15
Steps:
- Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
- Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum foil.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon oil; stir in farro with 1 teaspoon salt and cook until glossy, about 3 minutes.
- Pour water over farro and place steamer rack on top. Place cauliflower florets and bowl with cranberries mixture on the steamer rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cauliflower, bowl of cranberries, and strain farro.
- Mix 1 tablespoon of cooking juice from the cranberries with 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper in a bowl to make the dressing.
- Chop cauliflower into bite-size pieces and sprinkle on top of farro in a bowl. Toss in cranberries and pistachios; drizzle generously with dressing.
Nutrition Facts : Calories 533 calories, Carbohydrate 68.3 g, Fat 27.4 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.5 g, Sodium 1204 mg, Sugar 12.7 g
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