How to Cook Farro
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(71)
Ingredients
4 servings
- 1 cup uncooked farro, rinsed
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice, plus more to taste
- ½ tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup chopped fresh parsley
- Red pepper flakes, optional
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Preparation
Step 1
Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat, and simmer until the farro is tender, chewy, but still has an al dente bite - 10 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
Step 2
Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
Step 3
Make the lemon herb dressing: Whisk together the olive oil, lemon juice, thyme, garlic, mustard, salt, and several grinds of pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and a pinch of red pepper flakes, if using. Season to taste and serve.
Step 4
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Chef's notes
Store cooked farro in the fridge for up to 5 days. To freeze farro, first freeze it on a single layer on a baking sheet, then transfer to a freezer container.
