Farro is one of those “ancient grains” now being touted in food circles. Funny, right? In case you havent tried it, it looks like barley but is chewier, with just the right heft to be a central part of a hearty Autumn menu. This “pilaf” cooks quickly in a pressure cooker and is best served with sautéed mushrooms and seasonal veggies. For those cooking without pressure (who does that?), refer to the note below.
Incredibly, we found some mushrooms on a piece of firewood (fine oysters) but if you have to go to the grocery store, it will still be delicious, no worries. Served with roasted cranberries and squash, it paints a beautiful Fall table.
1 cup farro, rinsed and drained (we like Bob’s Red Mill but there are others)
½ cup White wine
3/4 cup Leeks, thinly sliced
1 ½ cup Vegetable broth
½ cup Chopped pecans (can use pine nuts, walnuts or even pumpkin seeds)
1 Tbs chopped herbs (oregano, thyme, sage, etc.)
½ Tsp Salt
¼ Tsp. Black pepper
HOW TO MAKE IT:
Step One: In a pressure cooker, heat oil and add leeks, cooking about 3 minutes until leeks soften. Add farro and stir to coat, about a minute.
Step Two: Add wine and stir until liquid evaporates. Add broth and bring to high pressure for 7 minutes. Let pressure come down naturally. If farro is still chewy, you can cook at high pressure 2-3 minutes more – you want it chewy but not hard.
Step Three: Once farro is cooked through (slightly chewy) and if any liquid remains, drain and return to pot.
Step Five: To serve, top with sautéed mushrooms and serve alongside some roasted squash or other seasonal vegetable (Greens, carrots, etc). The roasted candied cranberries sprinkled on top are a crowning touch.
NOTE: If you don’t have a pressure cooker, simply extend the cooking time in Step Two until farro is cooked through. It could be 25 minutes or more – check the package for the type of farro you purchased.