Pressure Cooker Kale and Harvest Grains Salad
While we were driving home from Lake Powell last weekend, I was reading the May Martha Stewart Living. Usually I’m attracted to the dessert recipes, but that day after eating lots of sweets over Easter break, I was loving all the great healthy recipes in the magazine. I was especially drawn to the Kale and Farro Salad after reading the description:
This whole-grain and hearty-green salad is such a welcome update on the tossed garden salad. It’s a satisfying mix of chewy farro, crunchy kale, and smooth, creamy feta. Unlike a lot of more tender salad greens and pastas, the kale and the grain stand up to dressing and can be tossed a few days ahead without going limp and soggy. In fact, the whole things tastes even better as leftovers, so make a big batch.
I loved the idea of making a big batch of this healthy salad and munching on it for the next several days. So when I got home I made it with Trader Joe’s Harvest Grains Blend. Trader Joe’s Harvest Grains Blend is a blend of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.
Trader Joe’s has only been in Salt Lake for about a year, so it’s fun to just browse and see what fun, new things they’re selling. I bought up a bag of their Harvest Grains blend to try. My family loved it. I served leftovers for lunch the next day when my daughter and grandson came to visit. They loved it too, and my daughter asked me to buy her a bag next time I was at Trader Joe’s. So the next time I shopped at Trader Joe’s I bought 3 bags.
Making Kale and Harvest Grains Salad in an Instant Pot
I wanted to try cooking it in the pressure cooker to see if the garbanzo beans (which stay quite chewy) would soften up a bit more. I used the timing I use for white rice, which is about a third of the time it takes to cook on the stove. I then let it steam for 10 minutes. The garbanzo beans were a little bit softer, but they still add a nice chewiness to the blend.
You could serve the Harvest Grains Blend hot, but I decided to substitute it for the farro in the Kale and Farro salad and served it cold with grilled chicken. If you have a Trader Joe’s near you, pick up a package of Harvest Grains Blend and give this recipe a try.
Kale and Harvest Grains Salad
- 16 oz package Trader Joe’s Harvest Grains Blend
- 2 1/2 cups water
- 1 teaspoon salt
- 3 cups packaged torn baby kale leaves (about 3 ounces)
- 1/3 cup finely diced red onion
- 4 tablespoons fresh lemon juice
- Zest from 1 lemon
- 1/3 cup extra-virgin olive oil
- salt and freshly ground pepper
- 1/4 cup crumbled feta
Add the Harvest Grains Blend, water and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release. Remove to a large bowl to cool completely.
Add kale, onion, lemon zest, lemon juice, and oil. Toss until well mixed. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving. Salad can be stored in refrigerator up to 2 days.
Adapted from May 2014 Martha Stewart Living Kale and Farro Salad with Feta
This is one of my go-to’s. Thanks!
That’s great – thanks Becca!
Hi Barbara! I’m trying to make up my mind which couscous salad of yours to try. I see that there are some differences in timing and I wanted to make sure I have them sorted out correctly:
For plain Israeli couscous, cook 1 minute + 10-minute natural release. For Trader Joe’s Harvest Grains Blend, cook either 5 minutes + a Quick Release OR 3 minutes with a 10-minute natural release. Have I gotten it correct? After working with the two types of couscous for a while, have you a favorite approach to the timing?
Hi Rita – the garbanzo beans in the blend need the extra cook time, but the couscous by itself you could get away with a shorter cook time.
This was delish!! I added some spinach & dried cranberries. I can have fun with this recipe, carrots, red pepper etc. Thank you and keep um coming!!!