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Farro with Cremini Mushrooms and Arugula
FAST: 1 hour
Slow: 1¾ hours 35 minutes active
Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slow cooking. They also happen to be more widely available. If by chance you have a piece of Parmesan rind, toss it into the pot after adding the water, then remove and discard it just before serving; it will add extra depth of flavor and a touch more umami to the dish. Serve the farro as a light main course or offer it as a side to braised or roasted chicken or pork.
tablespoons extra-virgin olive oil, divided
pound cremini mushrooms, trimmed and quartered
01On a 6-quart Instant Pot, select More/High Sauté. Add 2 tablespoons of oil and heat until shimmering. Add the mushrooms and ½ teaspoon salt, then cook, stirring occasionally, until well browned and most of the liquid released by the mushrooms has evaporated, 6 to 8 minutes. Transfer to a small bowl and set aside. With the pot still on More/High Sauté, add the remaining 2 tablespoons oil and the onion. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the farro, 2 teaspoons salt and ¾ teaspoon pepper, stirring to coat the grains with oil. Add the wine and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Add 3 cups water, then distribute the farro mixture in an even layer.
Is there an equivalent recipe without instant pot? This looks delicious for one of our meatless meals. Thank you!