Instant Pot Warm Vegetarian Farro Salad With Cauliflower Pistachios And Cranberries Recipes
FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS
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
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
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
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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