Pressure Cooker Wild Rice and Farro Pilaf

• Produce

  • 3/4 cup Cherries, dried
  • 1 tsp Garlic
  • 1 tbsp Herbs, fresh
  • 1 Herbs, fresh
  • 1 Shallot

• Canned Goods

  • 6 cups Broth/stock

• Pasta & Grains

  • 1 1/2 cups Bob's red mill farro, whole grain such as
  • 3/4 cup Wild rice

• Baking & Spices

  • 3 grinds Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 drizzle Olive oil

• Nuts & Seeds

  • 1/2 cup Hazelnuts, toasted and coarsely chopped

Found on pressurecookingtoday.com

Directions

• Saute the onion and garlic in a drizzle of olive oil in the pressure cooker. Add the wild rice and farro. Continue cooking until they are fragrant. Add the broth/stock, herbs, salt, and pepper. Lock the lid in place. Cook 25 minutes (rice/risotto setting) or high pressure on stove top. Meanwhile cover the dried cherries with boiling water for 10 minutes. Drain. Toast the hazelnuts, and coarsely chop. After 25 minutes, allow pressure cooker to de-pressureize 5 minutes, then release pressure fully. Drain the liquid from the pot. Add the rehydrated cherries and toasted hazelnuts. Toss to combine. Garnish with fresh herbs such as chopped chives and thyme leaves. Enjoy!