Recipe Book

11
the Fast Slow Go
™
BPR680 USC B21
Broccoli, Farro and Goat Cheese Salad
Prep time: 15 minutes
Pressure cook: 7.5psi / 15 minutes* / Auto Quick Release
Steam: 7 minutes
Serves: 4
Ingredients
1 cup (190g) farro, rinsed
10 oz (300g) broccoli florets
L cup (45g) raisins
L cup flat-leaf parsley leaves
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
1½ teaspoons sea salt
Freshly ground black pepper, to season
3 oz (85g) fresh goat cheese
Method
1. Place the farro and 1½ cups (360ml) water in the
cooking bowl. Close and lock the lid.
2. Select RICE/GRAINS and adjust the cooking time
to 15 minutes and the release setting to AUTO
QUICK and press START.
3. When cooking has completed, drain and rinse the
farro under cold water. Place the farro in a bowl
and set aside.
4. Wash and dry the cooking bowl and return to
the cooker.
5. Pour 4 cups (1 liter) water into the cooking bowl.
Close and lock the lid, remove the pressure
release valve. Select STEAM and adjust the
cooking time to 7 minutes. Press START to
preheat.
6. Once preheated, add the broccoli to the
cooking bowl. Close and lock the lid.
7. When cooking has completed, drain the broccoli,
rinse under cold water to cool and drain
thoroughly. Add the broccoli to the farro.
8. Add the raisins, parsley and lemon zest to the
salad and toss to combine.
9. In a separate bowl, whisk together the lemon juice,
mustard, oil, salt and pepper. Pour the dressing
over the salad and toss to combine. Crumble the
goat cheese over the salad and serve.
*Cooking time excludes the building and releasing
of pressure.