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Tomato Marinara Sauce
Cherry and Farro Salad
| By : |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 cup whole grain farro raw
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/2 cup dried cherries coarsely chopped
- 1/4 cup chives or green onions, finely minced
- 8-10 leaves mint minced
- 2 cups cherries pitted and cut in half
Ingredients
|
Instructions
- Rinse the farro. Put in the Instant Pot with
3 cups water. - Lock the lid in place. Select High Pressure and set the timer for 40 minutes.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. 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. Enjoy!
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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Wonderful spring side dish. It was a huge hit!
I can’t believe it says 40 minutes for just a cup of farro!!!
Hi Rsvain,
This is a recipe that cooking time is similar to other cooking methods.