Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup farro 3 – 7 cups water generous pinch of salt

Preparation

• Instructions With strainer: Use 7 cups of water (takes 10 min to come to pressure). Without strainer: Use 3 cups of water (takes 5 min to come to pressure). Cooking times (recipe if for a 6qt. Instant Pot): Pearled + Semi-pearled farro: Add farro, water and salt. Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure. Whole farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure. 10 Minute Farro: Adjust water with or without the strainer and cook on LOW pressure for 1 minute, set the valve to SEAL. Let natural release for 5 min. Drain: Once farro is done, lift the basket (or transfer the farro to a colander) and give it a good rinse under cool or warm running water. Use in salads, casseroles, soups, nourish bowls, and more. Serves 4