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.
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!