JL, from JL Goes Vegan, resolved to go vegan last year and her pressure cooker is the perfect helper to eating more whole grains. After she hit 40 she became a marathoner and triathlete, changed careers and now transitioned from vegetarian to vegan. She is proof that you are never too old to change!
UPDATE: Lorna Sass, author of Whole Grains Every Day, Every Way, dropped me a note saying that it would be a pity to pre-soak perlated and semi-perlated Farro because it might be easily overcooked in the pressure cooker. While JL found conflicting advice on whether it should be soaked or not -she assures me that it turns out perfect as stated in her recipe. Everyone agrees that all farro should be rinsed and washed before use.
Use your favorite method to prep, or not, the Farro. Now… if I could only find greens in Italy!!!
|JL’s Pressure Cooker Farro and Beans in Collard Green Wraps
2/3 cup Semi-perlated Farro
2 Tbsp olive oil
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 tsp. thyme (dry)
1/2 tsp. sweet basil (dry)
3/4 of a cup black-eyed peas (dry)
2 cups liquid (I used 1 cup water + 1 cup low-sodium vegetable stock)
1 Tbsp Bragg Liquid Aminos (substitute with soy sauce or tamari)
1/2 tsp. Yuzu-It pepper sauce (any hot sauce is fine, I just happened to pick this up at a Japanese market on New Year’s Eve and wanted to try it)
4 Collard Green LeavesSoak farro in water for about 30 minutes (long enough for a nice hot shower post-run).Heat the pressure cooker on medium and add the drained farro for a quick toss to toast.Add olive oil, onion, garlic, thyme and sweet basil and stir for a few minutes.Add the vegetable broth, water and black-eyed peas.Lock the pressure cooker lid and turn the heat to high. Once pressure is reached, adjust the heat to keep the pressure regulator gently rocking for 10 minutes.Remove from heat and let the pressure naturally release.Stir in the Bragg Liquid Aminos and hot sauce.Spoon in individual fresh collard green leaves.
Photo and Recipe Credit JL Goes Vegan
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