FARRO PILAF WITH SPICED CAULIFLOWER, PINE NUTS AND RAISINS
TIME: 1 HOUR
YIELD: 4 TO 6 SERVINGS
If made conventionally on the stovetop, this recipe would use three separate pots. But here all the ingredients—the farro, the garam masala–infused cauliflower, and the sweet-and-sour raisins—are all cooked at once, albeit separately, in the pressure cooker. The farro goes in the bottom; the cauliflower sits on top on the steamer rack, and the raisins simmer in a mix of honey and vinegar in a ramekin alongside. When they are all combined with loads of fresh parsley and mint, it’s a toothsome, delightfully complex dish that works either as a stunning side dish or as a light meal unto itself.
If you want to cook the farro by itself, pressure-cook it for 9 minutes instead of 8.
FOR THE FARRO
3 tablespoons extra-virgin olive oil
1 teaspoon garam masala
1¼ teaspoons kosher salt, plus more to taste
½ head cauliflower
⅓ cup white wine vinegar
1 tablespoon honey
⅓ cup golden raisins
1½ cups semi-pearled farro
FOR THE DRESSING
2 teaspoons fresh lime juice
1 small garlic clove, grated on a Microplane or minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup pine nuts or slivered almonds, toasted
Extra-virgin olive oil to taste
- In a medium bowl, combine 2 tablespoons of the oil, the garam masala, and ¼ teaspoon of the salt. Halve the cauliflower from top to bottom, toss with the garam masala mixture until coated, and then wrap the pieces together in one piece of aluminum foil, making sure that you don’t put the flat edges of the cauliflower against each other (this would slow down the cooking).
- In a small ramekin, combine the vinegar, honey, raisins, and a pinch of salt; cover the top with foil.
- Using the sauté function, heat the remaining 1 tablespoon oil in the pressure cooker. Stir in the farro and remaining 1 teaspoon salt, and cook until the farro smells nutty, about 3 minutes.
- Stir in 3 cups of water, and then insert the steamer rack on top of the farro. Place the cauliflower and the covered ramekin next to each other on the steamer rack. Cover and cook on high pressure for 8 minutes.
- Meanwhile, make the dressing: In a large bowl, whisk together the lime juice, garlic, salt, and pepper. Whisk in the oil, and set aside.
- Let the pressure release naturally for 5 minutes, and then release any remaining pressure manually. Transfer the cauliflower to a cutting board and remove the foil. Transfer the ramekin to the counter; remove the foil. Remove the steamer rack, and drain the farro in a strainer over the sink.
- Measure out 2 teaspoons of the raisin cooking liquid and add that to the bowl containing the dressing. Use a slotted spoon to transfer the raisins to the bowl (save the remaining raisin liquid for drizzling later). Toss the warm farro with the dressing and raisins.
- Cut the cauliflower into bite-size pieces and add them to the farro. Toss in the parsley, mint, and pine nuts. Taste, and adjust the seasoning if necessary, adding more salt and a drizzle of raisin cooking liquid to taste (the raisin cooking liquid is sweet and sour and wonderful—it really adds zest to the farro). Serve warm or at room temperature, drizzled with olive oil.