Last time around, Grilled Lemon Salmon was on the menu and it was served atop - you guessed it - Miso Pepper Farro. And while some of you are not terribly familiar with farro, it's simply a whole grain side not unlike bulgur or barley. I find it very charming as a side and fun when cooked in broth and miso paste.
The vegetable mix can be tweaked or omitted. I like the peppers this time of the year because they are in season and at their best. However, summer squash, onions, garlic, tomatoes, corn … just about everything the gardens are offering are in the mix if you want them to be. As a result, this can be a good vehicle for using leftovers or the "this and that" from the garden. Things that are not in large enough quantity to a side on their own, but beautifully delicious nonetheless.
This side plays well with everything from fish and seafood to steaks and roasts. It's wonderful alongside roasted chicken or pork and can even be a nice base for a salad if allowed to cool before use. In short, it's a keeper. Enjoy!
Miso Pepper Farro
- 1 ½ cups farro
- 2 ½ cups chicken or vegetable broth
- 1 teaspoon white miso paste
- ⅔ cup chopped mixed peppers - I used a combination of sweet and spicy peppers
- Salt & pepper, to taste
Place the farro in a fine mesh sieve and give it a rinse under cold water before adding it to your Instant Pot. Add the broth, miso paste, and chopped peppers. Stir well, then lock the lid of your Instant Pot.
Cook the farro on high pressure for 8 minutes.
Allow the farro to natural release for 7 minutes once the initial cooking time is complete. At the 7 minute mark, press the quick release button to release any remaining pressure and manually vent any remaining steam.
If the farro mixture seems too wet, before removing it from the Instant Pot, use the sauté function to boil away any excess liquid. Remove the farro, adjust the seasoning as needed, and serve hot.
- Yields: 4-6 servings
- Preparation Time: 30 minutes