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!
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.