Instant Pot Farro with Roasted Carrots and Parsnips

Instant Pot Farro with Roasted Carrots and Parsnips

This recipe from the Smitten Kitchen is simplified by cooking the farro in the Instant Pot, along with stylistic changes in the instructions. I added toasted walnuts for additional flavor and protein in this great vegetarian option.

INGREDIENTS:

1 1/2 cup farro

2 1/4 filtered water

1/2 tsp kosher salt

6 large carrots, cut into batons

4-5 large parsnips, cut into batons

EVOO

kosher salt

DRESSING:

2 Tbsp freshly squeezed lemon juice

1 tsp honey

EVOO

3/4 tsp harissa

pinch of cumin

salt and pepper

A handful of mint, chiffonade

3/4 cup of feta cheese

1/4 cup of toasted walnuts, chopped (optional)

Preheat oven to 400 on the convection setting.

Put the farro, water, and salt in the Instant Pot. Set for 5 minutes on HIGH pressure. After the 5 minutes are complete, let release naturally for 7 minutes and then release any residual pressure. Drain any residual water and let cool.

Line a large sheet pan with parchment paper. Drizzle carrots and parsnips with olive oil, arranging to minimize overlap, and sprinkle with kosher salt. Roast for 30 minutes, turning the carrots and parsnips midway through cooking. Remove and bring to room temperature.

Make the dressing, mixing the lemon juice, honey, harissa, cumin and salt first, then gradually adding the olive oil while using a whisk to properly emulsify.

Gently fold the carrots and parsnips into the farro. Reserving some of the feta and mint, fold in the remainder of the feta and mint. Add the dressing and gently coat. Garnish with the remainder of the feta, mint, and toasted walnuts.