Instant Pot Recipe: Mediterranean Farro Salad

Name: Instant Pot Recipe: Mediterranean Farro Salad
Ingredients: 2 cups whole grain farro; 2 cups water; 1 ¼ tsp kosher salt; ½ tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 15ozcan cannellini beans, rinsed and drained; ¼ cup chopped sun dried tomatoes (packed in oil, drained); ¼ cup thinly sliced red onion; ½ cup crumbled feta cheese; ¼ cup chopped kalamata olives; 3 cups baby spinach

Farro is an ancient grain with a beautifully nutty flavor and chewy texture that cooks up in minutes in the Instant Pot. The flavors of the Mediterranean are known to promote heart health and weight loss.

August 13, 2018
Dana White, MS, RD, ATC
Category: Instant Pot, Most Popular Cookbook Recipes
Tag: Healthy Instant Pot Cookbook, Instant Pot, whole grain

Print This Post

Pin8

8 Shares

Farro is an ancient grain with a beautifully nutty flavor and chewy texture. The flavors of the Mediterranean are known to promote heart health and weight loss. Here they are wrapped up in a delicious salad.

Get more INSTANT POT RECIPES in the soon-to-be-released

Healthy Instant Pot Cookbook

Instant Pot Recipe: Mediterranean Farro Salad

The flavors of the Mediterranean are known to promote heart health and weight loss. Here they are wrapped up in a delicious Instant Pot salad.

No ratings yet

Print Recipe Pin Recipe

Course Appetizer, Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings

Diet Vegetarian

Ingredients

2 cups whole grain farro
2 cups water
1 ¼ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
1 15ozcan cannellini beans, rinsed and drained
¼ cup chopped sun dried tomatoes packed in oil, drained
¼ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup chopped kalamata olives
3 cups baby spinach

Instructions

Stir farro, water and 1 tsp salt in the inner pot.
Cover and lock the lid in place. Set to pressure cook (high) for 25 minutes. Use quick release method and remove lid.
Pour into a colander to rinse and drain then transfer to a large bowl.
Add remained ¼ tsp salt, pepper, olive oil, vinegar, beans, sun dried tomato, onion, feta, olives and spinach to the bowl and toss gently.
Serve at room temperature and store leftovers in the refrigerator for up to 5 days.