Go Back
+ servings
overhead shot of cooked farro in a light blue bowl and a silver spoon

How To Cook Farro

This is the BEST and easiest way to cook farro on the stovetop! This technique is similar to cooking pasta and takes only 30 minutes.
Course Side Dish
Cuisine Mediterranean
Keyword farro
Prep Time 5 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 35 minutes
Servings 4 servings



  • Start by bringing a large pot of salted water (at least 3 cups) to a boil, similar to how you would cook pasta.
  • While the water is heating up, rinse the dry farro in a fine-mesh sieve to remove any powdery coating or debris.
  • Add the rinsed farro to boiling water, then reduce heat to a simmer. Allow it to cook for the amount of cooking time indicated on the package. 
    NOTE: Most varieties sold in North America will be pearled or semi-pearled, so cooking time is typically around 20-ish minutes.
  • Once cooked, drain the farro into the same sieve. The farro will NOT absorb all the water in the pot; again, just like pasta.
  • Once drained, spread the farro onto a large baking sheet in a single layer. Allow the farro to dry for about 10 minutes. This step is key - it really helps prevent farro from getting mushy!
  • After that, your farro is ready to be used in whatever recipe you choose, or can be easily stored and kept for later.


*Cooked farro will keep in an airtight container in the fridge for 4-6 days. You can freeze cooked farro for up to 6 months. Simply store it in freezer-safe containers or bags (I love these reusable ones!)
*1 cup of dry farro will yield about 3 cups cooked. Feel free to adjust recipe accordingly.
*The texture of cooked farro should be tender and chewy, but not mushy. I recommend tasting your farro once the 20 minutes are up to see if it meets your desired texture. If you want it a bit softer, allow to simmer for a couple minutes longer.
*Farro tastes great added to salads, soups, stews, pilafs, grain bowls, or as a simple side dish!