Ingredients:
1 cup whole farro, do not use quick cook pre-steamed
1 Tbl extra virgin olive oil
3 oz pancetta, chopped fine
1 lb leeks, ends trimmed, chopped and washed thoroughly
2 carrots, peeled and chopped
1 celery rib, chopped
8 cups chicken broth, plus extra as needed
½ cup minced parsley
Grated parmesan cheese
Roasted Chile Oil Avocado Oil (Red Stick Spice Co.)
Directions:
Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses, set aside.
Using the medium heat sauté function, heat oil in Instant Pot until shimmering. Add pancetta and cook until lightly browned, 3 to 5 minutes. Stir in leeks, carrots, and celery and cook until softened, about 5 minutes. Stir in broth, scraping up any browned bits, then stir in farro.
Lock lid in place and close pressure release valve, select high pressure cook function and cook for 8 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Drizzle with Roasted Chile Oil, parmesan cheese and chopped parsley.
Per serving: Cal 180; Fat 6g; Sat Fat 1.5g; Chol 10 mg; Sodium 950 mg; Total Carbs 25; Fiber 1g; Total Sugar 4g; Protein 7g.