INSTANT POT® WARM VEGETARIAN FARRO SALAD WITH CAULIFLOWER, PISTACHIOS, AND CRANBERRIES

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

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.

Provided by Fioa

Categories Salad Vegetable Salad Recipes Cauliflower

Time 46m

Yield 4

Number Of Ingredients 15

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

Steps:

Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum foil.
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.
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.
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.
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.
Chop cauliflower into bite-size pieces and sprinkle on top of farro in a bowl. Toss in cranberries and pistachios; drizzle generously with dressing.

Nutrition Facts : Calories 533 calories, Carbohydrate 68.3 g, Fat 27.4 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.5 g, Sodium 1204 mg, Sugar 12.7 g