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Farro with Cremini Mushrooms and Arugula

Farro with Cremini Mushrooms and Arugula

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    1¾ hours
  • Active time plus cooling
    35 minutes active
  • Rating

Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slow cooking. They also happen to be more widely available. If by chance you have a piece of Parmesan rind, toss it into the pot after adding the water, then remove and discard it just before serving; it will add extra depth of flavor and a touch more umami to the dish. Serve the farro as a light main course or offer it as a side to braised or roasted chicken or pork.

Tip

Don't use whole-grain farro, as it won't cook through properly in the times indicated. Bob's Red Mill sells farro that is “lightly scratched.” It works in this recipe but retains a chewier texture than semi-pearled or pearled.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound cremini mushrooms, trimmed and quartered

  • Kosher salt and ground black pepper

  • 1

    large yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • 1½

    cups farro (see note)

  • ½

    cup dry white wine

  • 3

    tablespoons salted butter, cut into 3 pieces

  • 5

    ounce container baby arugula, roughly chopped

  • ½

    teaspoon minced fresh rosemary

  • 1½

    ounces Parmesan cheese, finely grated (¾ cup)

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add 2 tablespoons of oil and heat until shimmering.

Add the mushrooms and ½ teaspoon salt, then cook, stirring occasionally, until well browned and most of the liquid released by the mushrooms has evaporated, 6 to 8 minutes. Transfer to a small bowl and set aside.

With the pot still on More/High Sauté, add the remaining 2 tablespoons oil and the onion. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Add the farro, 2 teaspoons salt and ¾ teaspoon pepper, stirring to coat the grains with oil.

Add the wine and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Add 3 cups water, then distribute the farro mixture in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 12 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir the farro, then select Normal/Medium Sauté. Cook, stirring vigorously and scraping the corners of the pot, until thick and creamy, about 4 minutes; if needed to thin the consistency, stir in up to ½ cup water.

Add the cooked mushrooms, the butter, arugula, rosemary and half of the Parmesan, then stir until the butter has melted. Taste and season with salt and pepper. Serve with the remaining Parmesan on the side.