How to Cook Farro in a Pressure Cooker

EVOO
Kosher salt
Fresh cracked black pepper
150 g farro
300 g liquid, (stock or water, maybe a little wine)

Heat a pan over high heat. Add enough EVOO to coat the bottom, about 2-3 tablespoons. Crack the pepper into the pan and toast until aromatic. Add farro and toast until aromatic. Add liquid and seal the pressure cooker. Cook at 1 bar for 15 minutes. Depressurize until cool running water. If there’s extra liquid in the pan, cook uncovered over a medium-low flame until evaporated or absorbed, stirring often.