farro salad, parm-reg, greens, seeds, olives

tl;dr: melt fat, sweat shallots, toast farro, deglaze, pressure cook 15 minutes @ 1 bar, mix everything, serve

Makes 4 servings, about 2 cups

Ingredients

10 g (1 T) really good bacon fat
40 g (1/2 cup) shallot, sliced 1/16-inch-thick
200 g (1 cup) farro
400 g (about 2 cups) vegetable stock and whey, about 50/50 mix
5 g (about 2 tsp) kosher salt
50 g EVOO
10 g lemon juice
40 g sunflower seeds
40 g Parm-Reg
100 g mixed marinated olives
25 g Arugula

For the farro

10 g (1 T) really good bacon fat
40 g (1/2 cup) shallot, sliced 1/16-inch-thick

Sweat in the base of a pressure cooker.

200 g (1 cup) farro
400 g (about 2 cups) vegetable stock and whey, about 50/50 mix
5 g (about 2 tsp) kosher salt

Add to the pan, seal, and pressure cook for 15 minutes at 1 bar. Start the timer once it reaches full pressure. Depressurize by running cool water over the top of the pressure cooker. Taste for doneness. It should be al dente. If it's undercooked, cook uncovered over medium heat to finish. You can reserve the cooked farro in the fridge for up to 5 days.

To Complete

50 g EVOO
10 g lemon juice
40 g sunflower seeds
40 g Parm-Reg
100 g mixed marinated olives

Mix together in a large bowl.

25 g Arugula
the cooked farro from above

Add to the bowl, toss to combine. Divide among 4 bowls and serve immediately.