Baby Golden Beet with Carrot, Farro with Crookneck Squash and Leek (No Added Fat)
this past July. Pressure cooking cubes of maybe 1/2" or so for about 9 minutes seems to work well.
I have not often used the ancient farro grain, but have enjoyed it in the past, such as in March 2013 when I cooked it with mushroom and kale and stuffed it all into squash. I bought some farro recently, and decided to try it tonight. Here is what I did:
Ingredients Italicized ingredients are for the beet dish, other are for the farro dish
- 3 medium baby golden beets, peeled and cut into 1/2" cubes (approx. 2 1/2 cups)
- 1 large carrot cut into 3/4" lengths and then quartered (approx. 2 cups)
- 2 cloves garlic finely (approx. 1/8") minced
- 1 vegan bouillon cube
- 1/2 cup water
- Small crookneck squash cut into 3/8" cubes (approx. 1/2 cup)
- Approx. 1/4 cup leek (or onion - I used the white part of a leek) cut into 1/4" cubes
- 1/2 cup farro
- 1 more vegan bouillon cube
- 1/8 t (or to taste) salt
- 1 cup water
- 2 or 3 T of leek prepared as above
- 1/4 t freshly ground black pepper
- 1/4 t oregano
- 1/2 t salt
- I put the beet, carrot, garlic, bouillon cube, and water into my Instant Pot pressure cooker and cooked on high pressure for 9 minutes.
- In the meantime, I put the squash, leek, farro, second bouillon cube, 1/8 t of salt, and water into a small pan, brought to a boil, and then simmered on low heat, covered, for 10m.
- When I was ready to serve, I slowly let out the pressure from the Instant Pot and added the additional few tablespoons of leek, black pepper, oregano, and 1/2 t of salt.