Farro “Risotto” SortaPosted: October 5, 2009
We got a Cuisinart electric pressure cooker and while I think I’ve got beans and chili nailed down, I think my grains technique might take some time. I decided to use the pressure cooker tonight to save some time since farro can take a while. The pressure cooker did cook it quickly, but it was a bit watery at the end. I decided to play that up and added some Parmesan cheese, lemon juice, freshly ground black pepper and a handful of crumbled basil leaves from the freezer. Stirred it all up and let it simmer in the pressure cooker for a bit. The result was some pretty delicious whole grains! We had that with some tempeh that Phil marinated with olive oil, cider vinegar, lemon juice, Sriracha, salt & pepper that I sauteed and then some sauteed patty pan squash and caramelized onions. I decided to cook everything separately and combine them at the end because squash tends to release a lot of water. Behold!
Update on the receipt stuff tomorrow. Phil went shopping today and got some exciting stuff!