Instant Pot Warm Vegetarian Farro Salad With Cauliflower Pistachios And Cranberries Recipes

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FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS



Farro with Pistachios, Mixed Herbs, and Golden Raisins image

A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.

Provided by Jon Shook & Vinny Dotolo, Animal

Categories     Bon Appétit     Salad     Vegan     Vegetarian     Healthy     Low Cholesterol     Kid-Friendly     Pistachio     Chile Pepper     Raisin     Herb     Rice     Small Plates

Yield 8 servings

Number Of Ingredients 12

2 cups farro
1/2 teaspoon kosher salt, plus more
1/2 cup pistachios
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
1/2 teaspoon sugar
1/3 cup grapeseed oil or olive oil
Freshly ground black pepper
1 serrano chile, sliced into rings
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/3 cup golden raisins

Steps:

  • Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20-25 minutes.
  • Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
  • Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
  • Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
  • Do Ahead
  • Farro can be cooked 1 day ahead. Cover and chill.

INSTANT POT® WARM VEGETARIAN FARRO SALAD WITH CAULIFLOWER, PISTACHIOS, AND CRANBERRIES



Instant Pot® Warm Vegetarian Farro Salad with Cauliflower, Pistachios, and Cranberries image

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

2 cups cauliflower florets
3 tablespoons olive oil, divided
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
⅓ cup white wine
⅓ cup dried cranberries
1 tablespoon honey
1 ½ cups farro
3 cups water
2 teaspoons lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons chopped pistachio nuts

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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