Italian Farro and Arugula Salad

1        cup farro
¾       cup water
1        cup baby arugula
1        cup artichoke hearts, halved
1        cup thinly sliced radicchio (about ¼ average head)
¼       cup extra virgin olive oil
1        teaspoon fresh lemon juice
¼       teaspoon kosher salt
⅛       teaspoon freshly ground black pepper
2        tablespoons shaved Parmesan

Nutritional information per serving (¹/₂ cup)

Calories 156 (43% from fat) / carb. 19g / pro. 4g / fat 6g / sat. fat 1g /
chol. 1mg / sod. 200mg / calc. 21mg / fiber 4g

Put the farro and water into the glass cooking pot. Secure lid.

Select Grains, set timer for 25 minutes and press Start.
Once timer expires, allow mixture to rest in steamer for an additional 5 minutes.

Transfer the farro to a large serving bowl. Add the remaining ingredients, except for the Parmesan, and toss to combine.
Top with the shaved Parmesan and serve immediately.
Instructions for the pressure cooker:

1. Put the farro and water into the cooking pot
of the Cuisinart® Multicooker. Select Rice/
Grains. Set the pressure to High and the time
for 18 minutes. Secure the lid and press Start.
2. When the tone sounds, press the Steam
Release button to quickly release pressure.
3. Once the pressure is completely released,
drain and then transfer the farro to a large
serving bowl. Add the remaining ingredients,
except for the Parmesan, and toss to
combine. Top with the shaved Parmesan and
serve immediately.