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Farro Salad With Arugula Artichokes & Pistachios taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Farro Salad with Arugula, Artichokes & Pistachios

This fresh farro salad with arugula, artichokes, and pistachios makes a vibrant and flavorful meal that’s perfect for a light dinner or healthy lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Ingredients

  • 1 cup Farro
  • 4 cups Water
  • 2 cups Fresh arugula
  • 1 can Artichoke hearts 14 oz, drained and quartered
  • 1/2 cup Shelled pistachios chopped
  • 1/4 cup Olive oil
  • 2 tablespoons Lemon juice
  • Salt to taste
  • Pepper to taste

Instructions
 

Instructions

  • Rinse the farro well under cold water to wash off starch and grit.
  • Place farro and water in your pressure cooker pot. Check the sealing ring is set tight.
  • Set cooker to high pressure and bring up to pressure. Watch for the float valve to pop up.
  • Cook under pressure for 10 to 12 minutes. Farro gets tender but still has some chew.
  • Let the pressure release naturally for about 10 minutes before opening. This keeps grains fluffier.
  • Drain excess water if any, then dump farro into big bowl. Toss with arugula, quartered artichokes, and chopped pistachios.
  • Whisk olive oil, lemon juice, salt, and pepper. Pour over salad and toss gently. Serve right away or chill.

Notes

Serve this salad chilled or at room temperature for best flavors. Adjust seasoning as needed.