Slow-Cooker Parmesan & Pea Farro with Fennel Salad
This is reminiscent of a farroto, where risotto-like textures and Parmesan-rich flavor reign supreme. The yogurt adds lusciousness and tang that balances the overall savoriness of the dish. The fennel salad is bright and crisp.
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the butter in the inner pot. Press SAUTÉ [Normal]; heat until melted, swirling to coat the bottom of the pot. Add the leek, farro, wine, and garlic, and cook uncovered, stirring often, 2 to 3 minutes. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt. Turn off the cooker. In Step 2, lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes. Complete Steps 3 and 4.