BASIC FARRO

Simple to prepare, cooked farro is especially good in soups and salads. But you can also eat it as is, with a drizzle of good olive oil over the top

MAKES: 4 TO 5 Cups

INGREDIENTS:

• Makes 4 To 5 Cups
• 2 Tablespoons Extra-Virgin Olive Oil
• 2 Cups Farro, Rinsed And Drained
• 6 Cups Chicken Or Vegetable Stock  Or Store-Bought Chicken Or Vegetable Broth Or Water
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

INSTRUCTIONS:

1. Combine all the ingredients in the pressure cooker.
2. Lock the lid in place and cook at high pressure for 12 minutes.
3. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
4. Fluff the farro and serve, or let cool and store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months