Cherry and Farro Salad and How to Pressure Cook Farro
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!
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.
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.