Tandoori Farro Pilaf in the Instant Pot or Pressure Cooker

Standard / by / August 15, 2018 / No Comments

I love a good pilaf. You probably do, too. I mean what's better than amping up rice with an aromatic saute step to turn it into something a little extra special?

This morning I wanted to use up the last of some veggies in the crisper: cauliflower and kale. I also noticed that I had a large mason jar in the pantry with just a little remaining farro. So I decided to make a very veggie alternative grain pilaf in the Instant Pot. And it was good.

A quick note on seasoning. I used tandoori seasoning and tomato powder because they are side by side in my alphabetically ordered spice rack. I thought they would go great together. (They did.) But don't be concerned if you don't have those two items on hand. Just choose a total of three teaspoons of whatever dried spices sound good to you.

 

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Tandoori Farro Pilaf

Course Side Dish
Cooking Method Instant Pot, Pressure Cooker
Servings 6 servings
©JLFields JL Fields

Ingredients

  • 1 small onion
  • 3 stalks celery
  • 1 head cauliflower
  • 5 leaves kale
  • 1 1/2 teaspoons tandoori seasoning
  • 1 1/2 teaspoons tomato powder
  • 2 teaspoons beef-style bouillon powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup farro
  • 2 1/2 cups water

Instructions

  1. Saute onion and celery in a little water, broth or olive oil in a pressure cooker or Instant Pot. 

  2. Core and quarter a head of cauliflower. Chop it into finely diced pieces (I used a food processor). Transfer to the pot and mix well. Chop the kale - leaves and stems - into small pieces (I used the food processor for this, too). Transfer to the pot. 

  3. Add the tandoori seasoning and tomato powder (feel free to use a total of 3 teaspoons of your favorite spices and seasonings) and salt and pepper. Continue sauteeing until the cauliflower softens and takes on the bright color of the seasoning.

  4. Add the dry farro and water. Mix well. Cover the pot and cook on high pressure for 10 minutes. 

  5. Allow a 5-minute natural release before using a quick release. 

  6. If there is still liquid in the pot, saute uncovered for 3 to 5 minutes. Transfer t a bowl and let cool for five minutes before fluffing. 

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