Cherry and Farro Salad and How to Pressure Cook Farro
Sweet and tart cherries with rich nutty farro and mint and green onion accents. 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! Makes about 10 (1/2 cup) servings.
Servings: 10 servings
Calories: 120kcal
Ingredients
- 1 cup raw whole grain farro
- 1 tablespoon apple cider vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- ½ cup dried cherries , coarsely chopped
- ¼ cup finely minced chives or green onions
- 8 or 10 mint leaves , minced
- 2 cups fresh sweet cherries , pitted and cut in half
Instructions
- Rinse farro. Put in the pressure cooker pot with 3 cups water and 1/2 teaspoon fine sea salt. Follow the directions on the package and reduce the cooking time by 2/3 to 1/2 of the said cooking time. Release the pressure naturally. 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. At this point, the seasoned farro will keep up to 3 days.
- Just before serving, stir in fresh cherries.
Nutrition
Calories: 120kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 117mg | Fiber: 4g | Sugar: 7g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg