Today’s recipe is Hands-Free Instant Pot Farro (https://cookthestory.com/instant-pot-farro/) .
Here are the links to some of the items I talked about in this episode: #ad
Instant Pot (https://amzn.to/3bA3ohc)
Article: What’s The Right Way To Pronounce Farro? (https://www.snackdinner.com/home/far-or-fair-oh)
Bob’s Red Mill Farro (https://amzn.to/3Hp8hpP)
Fine Mesh Sieve (https://amzn.to/3hCOWaD)
Liquid Measuring Cup (https://amzn.to/3Cs4QwZ)
This episode was originally published in March, 2022.
Here’s the Recipe Of The Day (https://cookthestory.com/recipe-of-the-day/) page with all of our recipe links.
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Have a great day! -Christine xo
It’s time for recipe of the day hands off side dishes for the wi am I right and the instant pot is so great for these you can just put stuff in there and walk away and get the rest of dinner done and that is exactly how I
Love to cook my Pharaoh as a side dish in the instant pot instant side dish I don’t have to do almost anything and crazy enough even though it’s like a grainy grain my whole family really loves it so I make instabot Pharaoh all of the time I’m going to tell you how
Today so first what is Pharaoh Pharaoh is an ancient grain possibly the oldest one that we still have on this planet that we eat and it can be traced back to Mesopotamia 20,000 years ago it’s been a staple in Europe and especially Italy for generations and it’s just a
Wonderful somewhat quick cooking grain it’s quicker than a lot of things and it’s got lots of fiber it’s got some protein I really like it because it holds up really well it reminds me a little bit of barley in terms of flavor and how it looks but the texture is more
Toothsome and it tends to not continue absorbing water the way that barley does so the great example for this is if you make a soup with barley in it and have leftovers and put in the fridge overnight the next day you’ve got a stodgy barley stew instead of a soup
Right the same soup with Pharaoh in it is going to actually still be a soup it’s not going to continue soaking up that liquid it’s not going to be soft s and dodgy it’s still going to be really nice so I love that about Pharaoh now I will say something about the
Pronunciation some people pronounce it farro and other people say Pharaoh it seems that faroh is closer to the Original Italian pronunciation and Pharaoh is probably an Americanization but as a former linguist I have a master’s degree in linguistics and most of a PhD that I didn’t quite finish I do
Not go in for a lot of prescriptivism and like to describe things more so what I will tell you is I’m hearing a lot more people say Pharaoh than farough in North America so I’m going with that I have this nice little quote too from snack dinner.com about this which I
Think is really adorable it says if you say far you fancy yourself an early adopter who relishes learning about different food cultures and is probably growing your own kitchen herbs if you say Pharaoh you’re too busy making things in the world to take the time to worry about whether or not you’re
Pronouncing a grain correctly very cute and their whole article is about the pronunciation of this word I will link to it so you can check that out I will also put a link to this method of cooking Pharaoh in the instant in the show notes for you or you can head to
Cook theory.com rotd where you will find all of the links to the recipes that I talk about and you can also subscribe to this show there so you never miss an episode so now we know what Pharaoh is and we know how to pronounce it or some ways to
Pronounce it what do you do with Pharaoh I already mentioned the soup it’s wonderful in any kind of like barley soup as an alternative I actually put it in my zupa Tuscana instead of potatoes quite often and it kind of mimics the sausage in there so there I put like
Italian sausage crumbled up and then the Pharaoh and then the two together make it seem like there’s way more sausage in there than there is which is lovely I always want more sausage so that’s one way to use it it’s also just great as like a plain hot side dish little butter
Little garlic really good like that and I also often turn it into like a grain salad with I do green beans cherry tomatoes some lemon juice olive oil salt pepper garlic really tasty have in the fridge have with some lunch or with dinner and it’s wonderful with some
Fried eggs on top I do that all the time for me my boyfriend it’s one of his favorites and he asks for it so the other thing is why would you cook Pharaoh in the instant pot instead of the stove it’s just super hands off and
Pharaoh can take a little bit longer on the stove it’s quicker in the instant pot and if it’s on the stove you’re kind of monitoring it making sure it’s not boiling over and you don’t like walk away my stove is a gas stove there’s like Open Flame I don’t tend to go very
Far when it’s on the instant pot handsfree put it in there and walk away so I prefer it in the instant pot now what I am telling you about cooking is actually pearled Pharaoh there are other kinds of pharaoh there’s semi- pearled and whole Pharaoh those tend to not show
Up in our grocery stores very often so getting the pearled pharaoh and the instructions for the pearled Pharaoh is going to help you more I actually order my Pharaoh on Amazon it’s Bob’s Redmill that I get you get four bags of it 24 o
In each bag and that last me oh a good couple of months and then I just reorder it when I need more okay so now how to cook it you’re going to rinse the Pharaoh first so put it into a fine mesh saeve and then give it a good rinse and
That’s just because anytime you’re cooking any kind of grain rice ferrow in the instant pot the grains can kind of stick together and that is what lends to the burn notice that you can sometimes get when cooking these things if you rinse it first that seems to separate
Them and insulate them from each other and add that moisture that they need right from the beginning so they’re less likely to have that problem so give them a rinse and then the rinsed feral goes into the instant pot you’re doing 3 cups of water per cup of of pharoh so if you
Do two cups of FOH you’re going to do six cups of water and then 1 teaspoon of salt per cup of FOH so so for two cups of FOH you’ll do 2 teaspoons of salt then you seal it up and set it to pressure cook for 13 minutes the Bob’s
Redmill package actually says 12 minutes but I don’t think that’s quite enough it says 12 minutes and then a quick release where you turn the valve to venting right away I actually leave it for a little bit longer so I’m doing something slightly different than what the package
Says so you’re going to seal up that instant pot you’re going to set it to pressure cook for 13 minutes and what that means it’s going to bring it up to pressure heat up and then once it’s up at pressure then it will pressure cook for 13 minutes after the 13 minutes is
Done just leave it alone for 5 more minutes and then flip the valve from ceiling to venting and let the rest of the steam go out and then it’s done if there’s a lot of liquid in there or more liquid than you want like you’re doing soup or something you can just leave
That liquid but if you don’t want the liquid drain it out through that same cander that you used to rinse it at the beginning that colander is totally safe it didn’t touch any meat or anything so you could just use it again drain off some of that liquid and then you you can
Put this Pharaoh into any soups or peel offs or anything like that that you want to make okay I will put the link to this recipe in the show notes for this podcast episode or you can head to cook theory.com D and get it there or join our Facebook group cook theory.com
Rotd takes you there I post the links to the recipe of the day recipes every single morning so that’s always a great way to find the recipe that I was talking about that day I’m Christine Pitman from cook the story The cookful and from this podcast recipe of the day
Thank you so much for listening let’s get Cooking