Veganbell Press - Instant Vegan Cookbook : Quick and Easy Electric Pressure Cooker Recipes

1 teaspoon olive oil

4 garlic cloves, chopped

1 cup farro (whole grain), washed and drained

2 cups vegetable stock (or water)

1 bay leaf

4 garlic cloves

cup fresh mint

cup fresh cilantro

1 jalapeo

1 hot chili (cayenne / serrano)

2 stalks green onion, chopped

tablespoon lemon zest

2 tablespoons lemon juice

teaspoon salt

teaspoon pepper

2 tablespoons water

7 oz. (200 gm.) cherry tomatoes, halved

cup steamed corn

1) Press SAUTE to heat your electric pressure cooker. Once it's hot, add oil + chopped garlic and saut for 30 seconds or until the garlics turn golden.

2) Add the farro + vegetable stock (or water) + bay leaf.

3) Secure the lid and turn the pressure knob to SEALING.

4) Press MANUAL (or "PRESSURE COOK" in newer models) and set the timer to 13 MINUTES on HIGH PRESSURE.

5) When the timer beeps, press CANCEL and let the pressure release naturally for 10 minutes. Then turn the pressure knob to VENTING and manually release any remaining pressure.

6) Remove the lid, discard the bay leaf + excessive liquid (if any), and transfer the cooked farro to a serving bowl(s).

1) Add the garlic, fresh mint, cilantro leaves, chilies, green onions, lemon juice + zest, salt, pepper and 2 tablespoons water in a blender and blend until smooth.

2) Pour this dressing over cooked farro and mix well using forks. Add the halved cherry tomatoes, steamed corn, and diced avocado (optional) on top and serve.

Calories 296

Fat 10.6 g

Carb 57.9 g

Protein 9 g

Fiber 10.6 g

Preparation Time: 5 minutes

Pressure Time: 13 minutes

Pressure Level: High

Pressure Vent Release: Natural

Servings: 2

1 teaspoon olive oil

1 large onion, chopped

4 garlic cloves, chopped

cup sun-dried tomatoes, finely chopped

1 cup kamut, washed and drained

2 cups vegetable stock (or water)

1.5 tablespoons balsamic vinegar

2 tablespoons freshly chopped parsley

cup chopped tomatoes

cup arugula

Salt and freshly ground black pepper, to taste

cup green beans, cut into 1-inch (2.5 cm.) pieces

1 cup broccoli florets, sliced

cup water

1.5 cups vegetable stock (or water)

1 cup whole (or hulled) barley, washed and drained

1.5 tablespoons tamari (or soy sauce)

tablespoon balsamic vinegar

1 teaspoon toasted sesame oil

tablespoon grated ginger

2 garlic cloves, minced

cup finely diced carrots

cup cucumber, diced

cup chopped green onions