Farro and peas from The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric (page 432) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme or oregano for rosemary.

  • Aggie92 on February 24, 2016

    Good side dish served at room temperature. Cut back on the olive oil to 1 tablespoon and added a lot more lemon juice (probably used around 5 tablespoons, but since I didn't measure I can't be exactly sure...I just kept adding juice until it tasted good). Since I've never cooked farro before, I followed the cooking time for the electric pressure cooker and did not add any extra time for high altitude. At first I thought the grains were overcooked since they looked a little blown out. However, they had a pleasant chewy texture. Tried to do a quick release as per the instructions and blew farro starch all over the countertops. Next time, natural pressure release for 10 minutes or add a little oil to pot to reduce foaming. BTW, the indexer forgot to add farro to the ingredient list.

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