How to Cook Farro
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(8)
Ingredients
3 cups
- 1 cup dry farro
- 4 cups water
- ¼ teaspoon fine salt, to taste
- Optional flavorings: Light drizzle of extra virgin olive oil and 1 small clove garlic (pressed or minced)
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Preparation
Step 1
Rinse the farro in a fine mesh sieve under cool running water (this step is important to remove any dust and excess starch).
Step 2
In a medium saucepan, combine the rinsed farro and at least 4 cups water, or enough to cover the farro by several inches. Add the salt. Bring the water to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer.
Step 3
Cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes. Drain well.
Step 4
If desired, stir in the olive oil and garlic while the farro is still hot. Season with another pinch or two of salt, as needed. Serve as desired.
Step 5
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Chef's notes
Storage suggestions:
Leftover farro will keep well in the refrigerator, covered, for up to 4 days. Or, freeze farro in small portions for up to 6 months. I simply transfer frozen farro to a bowl and microwave until defrosted. Or you can gently drop the frozen farro into a pot of boiling water and cook just until warmed through, then drain well.
