PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

2 cups whole-grain farro, rinsed and drained

2 cups water

1¹⁄₄ tsp kosher salt, divided

2 tbsp olive oil

2 tbsp balsamic vinegar

15oz (420g) can cannellini beans, rinsed and drained

¹⁄₄ cup chopped packed-in-oil sun-dried tomatoes, drained

¹⁄₄ cup thinly sliced red onion

¹⁄₂ cup crumbled feta cheese

¹⁄₄ cup chopped kalamata olives

3 cups fresh baby spinach

¹⁄₂ tsp freshly ground black pepper

1. Combine the farro, water, and 1 tsp of the kosher salt in the inner pot. Stir well.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 25 minutes. When the cook time is complete, quick release the pressure.

3. Remove the lid. Transfer the farro to a large colander. Rinse, drain, and then transfer to a large bowl.

4. Add the olive oil, pepper, vinegar, beans, sun-dried tomatoes, onion, feta, olives, spinach, pepper, and remaining kosher salt to the bowl. Toss gently.

5. Transfer to a serving bowl and allow to cool to room temperature before serving.

Mediterranean Farro Salad