Instant Pot® Warm Vegetarian Farro Salad With Cauliflower, Pistachios And Cranberries Recipe

Name: Instant Pot® Warm Vegetarian Farro Salad With Cauliflower, Pistachios And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cauliflower florets; 3 tablespoons olive oil, divided; 1 1/2 teaspoons salt, divided; 1/4 teaspoon ground black pepper; 1/3 cup white wine; 1/3 cup dried cranberries; 1 tablespoon honey; 1 1/2 cups farro; 3 cups water; Dressing:; 2 teaspoons lemon juice; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 2 tablespoons chopped pistachio nuts

Servings: persons

2 cups cauliflower florets
3 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
1/4 teaspoon ground black pepper
1/3 cup white wine
1/3 cup dried cranberries
1 tablespoon honey
1 1/2 cups farro
3 cups water
Dressing:
2 teaspoons lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons chopped pistachio nuts

1
Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2
Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum foil.
3
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon oil; stir in farro with 1 teaspoon salt and cook until glossy, about 3 minutes.
4
Pour water over farro and place steamer rack on top. Place cauliflower florets and bowl with cranberries mixture on the steamer rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cauliflower, bowl of cranberries, and strain farro.
6
Mix 1 tablespoon of cooking juice from the cranberries with 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper in a bowl to make the dressing.
7
Chop cauliflower into bite-size pieces and sprinkle on top of farro in a bowl. Toss in cranberries and pistachios; drizzle generously with dressing.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cauliflower florets, 3 tablespoons olive oil, divided, 1 1/2 teaspoons salt, divided, 1/4 teaspoon ground black pepper, and more.

Yes, Instant Pot® Warm Vegetarian Farro Salad With Cauliflower, Pistachios And Cranberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Instant Pot® Warm Vegetarian Farro Salad With Cauliflower, Pistachios And Cranberries

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