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Cherry and Farro Salad with Pressure-Cooked Farro

Cherry and Farro Salad showcases nutty chewy farro along with both sweet fresh cherries and tart dried cherries. Bits of mint and green onion and a lemony dressing enhance the flavors in this vibrant satisfying summery salad. This recipe also tells you how to pressure cook farro—so you can enjoy your salad a whole lot quicker! This post first appeared on Pressure Cooking Today where I’m a contributor.Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen

Farro is the Italian word for ancient hulled wheat. It’s an old-world grain that looks a lot like wheat or spelt or einkorn berries, all of which are capturing the attention of food lovers these days, and all of which require long cooking times to soften the kernels. A pressure cooker cuts the cooking time for farro in half.
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Which type of farro are you looking at on the shelf? It can be confusing. Most of the time the labels don’t say if the farro is pearled or semi-pearled, with all or part of the outside husk, the bran, removed, or if it’s the more nutritious, more flavorful whole grain farro. If the cooking time on the package says less than 30 minutes, it’s not whole grain.

I used the organic whole grain Emmer farro from Bluebird Grain Farms in Washington State, which cooks into a plump chewy berry with hints of cashew nuts and cinnamon—the best! You can substitute spelt berries or wheat berries in this recipe—they take more time to cook as well.

ingredients for Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen

I love cherries! My husband Robbie loves how the tender farro nuggets feel on his tongue. This unusual salad surprised us both. With every component adding a different flavor note, we kept singing farro and cherry salad praise.

Cherry and Farro Salad with Pressure-Cooked Farro —the details.

  • Cooking times depend on which farro you use. Follow the package instructions for pearled farro—to pressure cook just cut the time in half. Without a pressure cooker, whole grain farro takes at least 2 hours to cook.
  • If you plan ahead, and soak the grains overnight, whole grain farro will pressure cook even faster, about 20 minutes. (I’ve read that soaking makes the grain more digestible as well, though I’ve never soaked farro before cooking.)
  • I cooked my farro the day before—so it was ready when it was time to make the salad.
  • You can order organic Emmer Farro direct from Bluebird Farms or via my Amazon link.  Sometimes Whole Foods carries it.
  • This time of year, my treasured cherry pitter sees heavy use. If you love cherries, and, like me, dislike pitting cherries one by one, it’s a worthwhile buy—and not crazy expensive. Or go with a hand-held cherry and olive pitter, like this one.
  • Inspiration for this recipe comes from Fruited Grain Salad in Mollie Katzen’s Still Life with Menu cookbook.
  • More tasty farro recipes: Summer Harvest Salad with Chickpeas and Farro. And Farro and Hearty Greens Soup.

Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen
Print
Cherry and Farro Salad and How to Pressure Cook Farro
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Sweet and tart cherries and chewy nutty farro accented with mint and green onion. This vibrant summery salad recipe also teaches you how to cook whole grain farro in a pressure cooker—so you can enjoy your salad a whole lot quicker!

Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Servings: 10 servings
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1 cup raw whole grain farro
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ½ cup dried cherries , coarsely chopped
  • ¼ cup finely minced chives or green onions
  • 8 or 10 mint leaves , minced
  • 2 cups cherries , pitted and cut in half
Instructions
  1. Rinse farro. Put in the pressure cooker pot with 3 cups water. Lock the lid in place and cook on high pressure 40 minutes. Quick release the pressure. The grain should be plump and tender, but chewy.
  2. Drain the farro. (If you wish, save the extra liquid for soup stock.) Put the cooked farro in a bowl. Stir in vinegar, lemon juice, oil, salt, dried cherries, chives and mint. Refrigerate until cold. Just before serving, stir in fresh cherries.

4 comments

  • Wow! This looks incredible! I love that you added charrs for tartness! Ive been thinking of getting a pressure cooker for a while, I think this recipe may have just broken me! Reply · 20 June, 2016

    • Thanks Lucie,
      I hear you–I’m not sure how I could live without a pressure cooker. I even take one when we travel in the car on vacation! Reply · 20 June, 2016

  • Cherries are brilliant in savory salads and such. GREG Reply · 26 June, 2016

  • […] Cherry & farro salad from Letty’s […] Reply · 14 July, 2017

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