Tuesday, January 19, 2021

Shrimp and Chard Farro (Pressure cooker)

I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA.  I have been a huge fan of farro for a few years now, so that ingredient caught my eye.  (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff.  If you haven't tried it, it is a hearty grain with a meaty, earthy texture.  Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.)  

After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!

  • 2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)
  • 2 cups pearled farro, rinsed
  • 6 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)
  • 1 tablespoon seafood seasoning (Old Bay)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoon butter
  • 1 large bunch Swiss chard, stems removed, leaves chopped 
  • 2 tablespoon fresh lemon juice
  • crumbled feta cheese
  1. Stir together shrimp and seafood seasoning.  Set aside.
  2. In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.
  3. Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.
  4. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Difficulty: easy
Time: There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure.  It took me about 45 minutes from start to finish.
Source:  modified from www.bhg.com

No comments:

Post a Comment