Comments on: Pressure Cooker Farro and Cherry Salad

By: Barbara Schieving

Barbara Schieving — Sun, 31 Jul 2022 16:18:07 +0000

In reply to Linda. Thanks Linda - glad you enjoyed it and will be making it again!

By: Linda

Linda — Sun, 31 Jul 2022 05:19:57 +0000

I made it with the BRM farro and 15 minutes was a bit too cooked for me. Will try a tad less time next batch. It was absolutely delicious and will definitely make it again while we can get fresh cherries.

By: Letty Flatt

Letty Flatt — Tue, 05 Jul 2016 20:15:58 +0000

In reply to cbc.

Thanks for the note. I appreciate it and so will other readers. I am so happy the recipe was a hit for your party! One question, what brand of farro did you use? It’s only the Bluebird Grain Emmer Farro that takes 40 minutes. As I noted in the post–for other “farro”–cut the cooking time.

By: cbc

cbc — Tue, 05 Jul 2016 18:10:14 +0000

I made this for a Fourth of July gathering — everyone loved it! Guests took the leftovers home. I made it is as written except for the timing to cook the farro. I used my Instant Pot, high pressure for 25 minutes, quick release, and found the farro to be a little bit overcooked, just passed chewy. So I did another batch for 20 minutes and found that to be perfect. I mixed the two for a double recipe. Bottm line: In an Instant Pot,mthe recommended 40 minutes would be way too long. This recipe is a keeper for cherry season!

By: Letty Flatt

Letty Flatt — Wed, 29 Jun 2016 03:18:13 +0000

In reply to LeAnn. Thanks LeAnn. Do you find the Emmer Farro berries split less than the pearled?

By: LeAnn

LeAnn — Tue, 28 Jun 2016 19:48:37 +0000

I tried this salad over the weekend using pearled farro I found at Sprouts. I LOVE the salad. I even enjoyed for breakfast!
FYI: I just got back from Whole Foods and found the Emmer Farro in their bin section for and have it in the pressure cooker as we speak.

Thanks for this great healthy recipe

By: Letty Flatt

Letty Flatt — Tue, 21 Jun 2016 18:19:14 +0000

In reply to Sophie. Thanks Sophie. Have fun with farro--that's our motto!

By: Sophie

Sophie — Tue, 21 Jun 2016 15:40:36 +0000

Hey Letty, thanks to you I now know of Farro and I love it. This salad is fresh, delicious and easy

By: Letty Flatt

Letty Flatt — Tue, 21 Jun 2016 04:00:11 +0000

In reply to Marci. Update: Bob's Red Mill Farro is a pearled spelt, a different species of grain that is more of a commodity in the US. It is not the same as Emmer Farro. But you can substitute the the Bob's Red Mill farro if you cut their suggested cooking time on the package by half.

By: Letty Flatt

Letty Flatt — Mon, 20 Jun 2016 13:45:02 +0000

In reply to Marci.

Thanks Marci,
I bought a bag of Bob’s Red Mill farro to test with the recipe. Cut the 30 minutes cooking time in half–that’s what I did. The farro came out almost the same, except the berries split a bit, instead of staying whole. I am guessing BRM is a different strain of farro.