I’ve tried quinoa and steel cut oats. They’re okay but my new grain passion is farro. It’s akin to brown rice yet twice as nutritious. I like the nutty flavor and chewy texture.  It also cooks more quickly than brown rice.  Stovetop it cooks in about twenty-five minutes, but I cook mine in my pressure cooker. Pearled* farro cooks in five minutes with a natural pressure release.  I cook up a double batch of plain farro and refrigerate it for later use in salads, heated for a breakfast cereal, or added to a recipe designed for rice, risotto, or orzo. I don’t flavor mine when I cook it, although you could. Give farro a try in any dish you’d typically use rice or risotto.

RECIPE

Hasty Tasty Farro

Makes 4 half-cup servings

Ingredients:

  • 1 cup Organic Farro (I use Italian Pearled)
  • 2 cups filtered water (you can go a little shy of 2 cups in a pressure cooker because there’s no evaporation)
  • 1/4 tsp. Kosher salt

Instructions:

  • Add all ingredients to the pressure cooker pot. Seal lid and bring to pressure. 
  • Cook under pressure 5 minutes. Remove from heat (hit cancel) and allow pressure to drop on its own.
  • Carefully open pressure cooker and stir. 
  • Serve warm or cold, flavored as desired. 

*Pearling removed the outer husks.