Instant Pot Warm Vegetarian Farro Salad with Cauliflower, Pistachios, and Cranberries Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Instant Pot Warm Vegetarian Farro Salad with Cauliflower, Pistachios, and Cranberries Recipe). Try this warm vegetarian farro salad, full of Thanksgiving flavors, all done and prepared quickly in your Instant Pot®. Gourmet, simple and tasty Thanksgiving, all in one dish.

Brief

Prep 15 mins

Cook: 21 mins

Additional: 10 mins

Total: 46 mins

Servings: 4

Yield: 4 servings

Instant Pot Warm Vegetarian Farro Salad with Cauliflower, Pistachios, and Cranberries Recipe

Ingredients

2 cups cauliflower florets

3 tablespoons olive oil

divided

1 ½ teaspoons salt

divided

¼ teaspoon ground black pepper

⅓ cup white wine

⅓ cup dried cranberries

1 tablespoon honey

1 ½ cups farro

3 cups water

2 teaspoons lemon juice

¼ cup olive oil

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon ground black pepper

2 tablespoons chopped pistachio nuts

Instant Pot Taco Bowls

Tips

Directions

Step 1

Season cauliflower with 2 tablespoons olive oil 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.

Step 2

Combine white wine dried cranberries and honey in a heat-proof bowl and cover with aluminum foil.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon oil; stir in farro with 1 teaspoon salt and cook until glossy about 3 minutes.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Instant Pot Warm Vegetarian Farro Salad with Cauliflower, Pistachios, and Cranberries Recipe

Servings Per Recipe:4

Calories: 533

% Daily Value *

Protein: 9.6g 19%

Carbohydrates: 68.3g 22%

Dietary Fiber: 2.3g 9%

Sugars: 12.7g

Fat: 27.4g 42%

Saturated Fat: 3.5g 18%

Vitamin A Iu: 29.1IU 1%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.2mg 13%

Vitamin C: 24.7mg 41%

Folate: 31.2mcg 8%

Calcium: 40.9mg 4%

Iron: 3.7mg 20%

Magnesium: 108.8mg 39%

Potassium: 538.2mg 15%

Sodium: 1204mg 48%

Thiamin: 0.1mg 7%

Calories From Fat: 246.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.