My Go-To Method for Perfectly Chewy, Al Dente Farro Every Time
Farro is one of my favorite whole grains! It has the BEST nutty flavor and chewy, al dente texture that gives a satisfying bite to salads, grain bowls, and soups.
Some of PWWB’s most popular recipes, like my Greek Farro Salad and Summer Farro Salad, do just that, using the hearty grain to turn a light dish into a filling meal.
While grains like quinoa and rice can be a little finicky to cook, requiring the perfect ratio of water and just the right amount of simmer, farro isn’t one of them. It’s super easy to learn how to cook farro perfectly.
Because guess what?…I don’t follow the package directions!
Over the years, I’ve learned that you can boil farro in a pot of salted water – just like pasta! – and you never have to worry about maintaining the perfect simmer, nailing the farro-to-water ratio, or hitting an exact cook time.
Just let the stove work its magic and after about 30 minutes you’ll have beautifully chewy, al dente farro.
It’s a foolproof method that results in perfectly cooked farro every time. You’ll never have to worry about mushy or crunchy grains again. Game changer! ✨
What Is Farro? (And Why You’ll Love It So Much!)
What is farro? ⇢ Farro is an ancient whole grain related to modern-day wheat. The grain was first found in Asia, then used to sustain Roman soldiers, and now it’s made its way around the world. Farro has delicious nutty flavor and hearty, chewy texture, making it the best satisfying grain for salads and grain bowls.
There are 3 common types of farro: whole grain, semi-pearled, and pearled. The major difference is how the grains are processed. Pearled varieties have the entire bran removed, which allows for a quicker cooking time and tender texture. That’s why it’s my choice for easy weeknight recipes. My longtime go-to is Bob’s Red Mill Organic Farro.
I love farro for its chewy texture and nutty flavor and also because it’s SUPER easy to prepare. This hearty grain can stand up to a rigorous simmer so it cooks to a perfect al dente. You can make it on the stovetop with 2 minutes of hands-on prep and keep leftovers to use all week long in bowls, salads, soups, and more.
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Unlike rice or quinoa, you don’t need to babysit a pot of farro to make sure it’s always at the right temperature and simmer. You can simply let farro cook in a big pot of boiling salted water — it really is that easy!
Rinse the farro under cool running water in a fine mesh strainer until the water runs clear. Why? ⇢ Similar to rice, farro is sometimes covered in a dusty residue from processing. If you skip the rinse, the residue can give the grains a gluey texture.
Cook the farro. Bring a large pot of salted water to a boil. (Note: The water ratio doesn’t matter because we’ll drain the excess water when the farro is tender.) Add the rinsed farro to the pot and cook to al dente. Cook time varies! ⇢ Pearled farro reaches al dente in about 25-30 minutes, while semi-pearled farro takes closer to 50-55 minutes. Give it a taste – when it has a chewy, al dente texture, it’s ready!
Drain the farro in a strainer, just as you would a pot of cooked pasta. However, unlike cooked pasta, give the farro a rinse with cool water. Why? ⇢ Typically you want to keep the starches on cooked pasta to help it adhere to a sauce, but this isn’t a big deal with farro. A quick rinse stops the cooking process and preserves the chewy, al dente texture we’re after.
✨ Pro Tip! ⇢ Season farro when it’s warm! Seasoning your farro while it’s still warm helps the grains really soak up the flavor of a dressing or sauce. This is especially great you’re using it in a salad or bowl.
Meal Prep Trick!
Since farro takes longer to cook than most grains, I like to make a large batch and freeze smaller portions for easy weeknight cooking. Let the farro cool completely before storing it in the refrigerator or freezer. Check the Recipe Notes, below, for step-by-step guidance!
Serving Suggestions
My favorite way to use farro is tossing it into a light-yet-hearty salads like my popular Greek Farro Salad and Summer Farro Salad.
But this whole grain is super versatile – the fun doesn’t stop at farro salad! You can also use farro to make…
- Grain bowls. Toss cooked farro in a Spring Goddess Grain Bowl or Summer Glow Bowl. Using meal prepped farro makes for an especially easy toss-together kind of lunch or dinner.
- Green salads. Add farro to your favorite seasonal salads for an even heartier lunch or dinner. This Herbed Chicken Strawberry Salad is a PWWB favorite during berry season and my Grilled Chicken and Asparagus Salad is always on heavy rotation during asparagus season.
- Soups and stews. Swap rice, barley, or pasta for farro in your favorite soup recipes. Try it in my Hearty Minestrone Soup with Sausage or Quick and Easy Chicken and Wild Rice Soup.
I can’t wait for you to learn How to Cook Farro perfectly! This foolproof one-pot, 3-ingredient recipe yields perfectly chewy, nutty results every single time – and it’s so easy.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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How to Cook Farro (Easy, Foolproof Method!)
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: varies
- Category: Techniques & How-Tos, Entree Salads & Bowls, Grains and Legumes
- Method: Stovetop, Boiled
- Cuisine: Italian, Mediterannean
- Diet: Vegan
Description
Farro is an ancient whole grain with delicious nutty flavor and hearty, chewy texture. It’s the best satisfying add-in for salads, grain bowls, soups, stews, and more. As a bonus, it couldn’t be easier to cook.
Unlike finicky grains like quinoa and rice, hearty farro can stand up to a rigorous simmer. I skip the package directions and boil the grains in generously salted water instead – just like pasta!
This foolproof “recipe” is one I’ve used to make perfectly cooked farro for years. It requires about 2 minutes of active prep – just let the stove work its magic. Easy! ♡ Happy cooking!
Ingredients
- farro (see Recipe Notes)
- water
- kosher salt
Instructions
- Boil the farro: Bring a large pot of generously salted water to a boil. Once boiling, add the farro. Cook, stirring occasionally to prevent sticking, until the farro is tender with a nice chewy texture. Quicker cooking pearled farro reaches al dente in 25-30 minutes, while semi-pearled varieties take 50-55 minutes – check your farro’s package directions for specific cook times.
- Drain the farro: Once tender, drain the farro through a fine mesh sieve. Rinse with cold water and set aside to drain well.
- Serve: Like other whole grains, farro pairs well with lots of different dishes. Enjoy it on its own, or use it as a base for a grain bowl, toss it into a hearty salad with veggies and greens, or stir it into a pot of soup. Enjoy!
Notes
Farro is an ancient whole grain with the best hearty and chewy texture! Farro is commonly available as “semi-pearled” and “pearled” (i.e. “quick cook” farro). Farro is commonly available in “semi-pearled” and “pearled” (i.e. “quick cook” farro) varieties. Quicker cooking pearled farro takes about 30 minutes to cook, while semi-pearled varieties can take up to 1 hour to cook, so be sure to check your farro’s package directions for specific cook times. Bob’s Red Mill Organic Farro is my longtime go-to; theirs is a beautifully high-quality pearled variety.
Storage and Reheating: Allow any leftover farro to cool completely, then transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through. Cooked farro is a great, satisfying add-in for a leafy salad or pot of soup!
Freezer Instructions: Cooked farro is also very freezer-friendly. I always like to boil a big batch and freeze leftovers in smaller grab-and-go portions. To freeze, allow the farro to cool completely, then transfer into a freezer container or resealable freezer bag. Freeze up to 3 months.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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