Jennifer Causey
Hands-on Time
25 Mins
Total Time
3 Hours 5 Mins
Yield
Serves 5 (serving size: 1 cup farro mixture, about 3/4 cup fennel mixture)

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.

How to Make It

Step 1

Heat the butter in a large nonstick skillet over medium-high. Add the leek, farro, wine, and garlic, and cook, stirring often, 2 to 3 minutes. Transfer the farro mixture to a 5- to 6-quart slow cooker. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt.

Step 2

Cover and cook on LOW until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes.

Step 3

Turn off the slow cooker; remove the cheese rind and thyme sprig. Gently stir in the peas, yogurt, grated Parmesan, and pepper. Cover and let stand until the cheese is melted, about 10 minutes.

Step 4

Meanwhile, trim the fennel bulb, reserving the fronds. Using a mandoline, thinly slice the fennel to measure about 4 cups. Coarsely chop the fronds to measure about 1/4 loosely packed cup. Combine the sliced fennel, fronds, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a medium bowl. Serve the cooked farro mixture topped with the fennel salad.

Step 5

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.

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