Farro Grain Salad with Dried Cranberries, Feta and Pecans

1 cup uncooked farro

½ cup toasted pecans

½ cup dried cranberries

1/3 cup green onions, chopped

¼ cup parsley, chopped

1 ½ tbsp lemon juice

4 tsp extra virgin olive oil

Kosher salt

Black pepper

½ cup feta cheese

Place 2 cups of water, and uncooked farro in a NESCO Pressure Cooker. Cook on High Pressure for half the time of the instructions on the package. Let pressure come down naturally for five minutes, then quick release. Strain the farro and rinse with cold water.

Gently fold in all other ingredients. Serve either room temperature or chilled.