I’ve tried quinoa and steel cut oats. They’re okay but my new grain passion is farro. It’s akin to brown rice yet twice as nutritious. I like the nutty flavor and chewy texture. It also cooks more quickly than brown rice. Stovetop it cooks in about twenty-five minutes, but I cook mine in my pressure cooker. Pearled* farro cooks in five minutes with a natural pressure release. I cook up a double batch of plain farro and refrigerate it for later use in salads, heated for a breakfast cereal, or added to a recipe designed for rice, risotto, or orzo. I don’t flavor mine when I cook it, although you could. Give farro a try in any dish you’d typically use rice or risotto.
Hasty Tasty Farro
Makes 4 half-cup servings
- 1 cup Organic Farro (I use Italian Pearled)
- 2 cups filtered water (you can go a little shy of 2 cups in a pressure cooker because there’s no evaporation)
- 1/4 tsp. Kosher salt
- Add all ingredients to the pressure cooker pot. Seal lid and bring to pressure.
- Cook under pressure 5 minutes. Remove from heat (hit cancel) and allow pressure to drop on its own.
- Carefully open pressure cooker and stir. Season as desired.
*Pearling removes the outer husks
Chicken noodle soup is the quintessential comfort food, especially when you’re under the weather. But why pay for sodium-laden canned soup when you can make your own? For this batch of soup, I used the Instant Pot. The recipe is good for any pressure cooker. If you modify it for the slow cooker, don’t use frozen ingredients.
Hasty Tasty Chicken Noodle Soup
Makes 4 one-cup servings
I make my own chicken stock and store it in the freezer. I also keep a supply of frozen skinless, boneless chicken breasts and thighs. Using a few pantry and crisper items, I can pull out a jar of stock and a thigh and have delicious chicken noodle soup ready in an hour.
- 1 tsp. cooking oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- ¼ cup diced bell pepper
- 1 teaspoon salt (I use Kosher or pink Himalayan)
- ½ teaspoon pepper (I use Mrs. Dash garlic and herb)
- 1 frozen boneless skinless chicken thigh
- 1 pint chicken broth or stock (mine is frozen, but thawed will work)
- 1 pint water
- 1 bay leaf
- 1 serving pot-sized linguine
- Preheat the pot (on the Instant Pot use the sauté button). Add oil when the pot is hot.
- Sauté onions, celery, carrots, and pepper for two minutes. Stir frequently.
- Add salt and pepper. Turn off heat.
- Add the water. Using a wooden spoon, deglaze the pot of fond left on the bottom.
- Add the chicken, chicken stock, and bay leaf.
- Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
- When time is up, turn off cooker and allow pressure to drop on its own (approximately 15 minutes).
- Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
- Add the linguine, cover pot, and allow residual heat to cook the pasta through (approximately ten minutes)
- Remove bay leaf and serve. (If you have fresh herbs, add them before serving)