How to Cook Farro
Updated Mar 22, 2026
This easy farro recipe shows how to cook pearled farro on the stove for a simple side with a chewy texture without worrying about exact water measurements.
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Farro is soo easy and soo good!
Farro has been around forever, but it still feels like a very current kind of side dish to me. It’s hearty, a little chewy, and easy to work into regular dinners without having to rethink everything. I usually make it when I want something other than rice but still need a grain that can sit under whatever else is going on.
This is just a basic way to cook farro, but it’s one I come back to a lot because it goes with so much. (Below the recipe card, I included several recipe variations and flavors to try, like lemon-herb, garlic-cumin, and warm-spice farro, if you like more oomph.) Salted farro works especially well with saucy chicken dishes like pomegranate molasses chicken, creamy pesto chicken, pan sauces, or anything where you want something on the plate to catch all the extra flavor instead of letting it run everywhere.
Happy Cooking!
– Yumna
How to Make Farro
This recipe is written for pearled farro. If using semi-pearled farro, expect it to take about 25 to 30 minutes. Whole farro can take 35 to 40 minutes and may need to be soaked first (check the package, it will tell you if you should soak it overnight). Since this method cooks the farro in plenty of salted water and drains the excess (as if you were making pasta), you usually do not need to change the amount of water; just adjust the cooking time.
How to Cook Farro Recipe
Video
Instructions
- Place the farro into a fine-meshed sieve and rinse under cold running water for about 30 seconds, swishing with one hand until the water runs clear. Drain.
- Bring water and salt to a boil in a small pot over medium-high heat. Add the rinsed farro and return to a boil, then reduce the heat to medium-low and cover.
- Simmer the farro, stirring occasionally, until tender, 15-20 minutes. The cooked grain will still have a slight chew to it, similar to al dente pasta.
- Drain the farro, but do not rinse. Allow to cool if using in a salad or enjoy it warm with a protein and vegetable of choice.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Flavor Variations To Try
- Garlic herb farro: Cook the farro in 3 cups of water or vegetable broth. Stir in 1 tablespoon olive oil or butter, 1 small grated garlic clove, 1 tablespoon chopped parsley, and 1 teaspoon chopped thyme after draining.
- Parmesan farro: Cook the farro in 3 cups vegetable or chicken stock. Stir in 1 tablespoon butter, ¼ cup finely grated Parmesan cheese, and a few cracks of black pepper while the farro is still warm.
- Tomato basil farro: Cook the farro in 2½ cups water plus ½ cup tomato sauce or crushed tomatoes. Stir in 1 tablespoon olive oil and 2 tablespoons chopped basil after cooking. If using salted tomato sauce, go a little lighter on the salt.
- Lemon herb farro: Cook the farro in 3 cups chicken stock or vegetable broth. Stir in 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley after draining.
- Garlic cumin farro: Cook the farro in 3 cups water or broth. Stir in 1 tablespoon olive oil, 1 small grated garlic clove, ½ teaspoon ground cumin, and 1 tablespoon chopped parsley while the farro is still warm.
- Turmeric farro: Add ½ teaspoon ground turmeric to 3 cups water or broth before cooking the farro. After draining, stir in 1 tablespoon olive oil and 1 tablespoon lemon juice.
- Warm spice farro: Cook the farro in 3 cups chicken stock with ¼ teaspoon cinnamon and ¼ teaspoon allspice. After draining, stir in 1 tablespoon olive oil and 1 tablespoon chopped parsley.
Recipe Tips
- Pay attention to the type of farro you buy. This recipe is for pearled farro. For other varieties, cooking time will be longer. Try to read the back of the package or any labeling on bulk shelves to help you determine the cooking time if needed.
- Taste for doneness. Farro does not expand as much as rice or pasta when cooked. Tasting is a better indication of doneness. Farro should be tender but with some tooth still to it.
- Add salt. Unless dietary restrictions prevent it, do not stint on the salt at the beginning of cooking. This seasons the farro as it cooks, which is more effective than salting at the end.
Recipes to Make with Farro
- Farro Butternut Squash Grain Bowl
- Farro Chickpea Bowl
- Mediterranean Hummus Bowl
- Roasted Acorn Squash
FAQs
There are three different types of farro. Their labels – pearled, semi-pearled, or plain farro – indicate whether or not the grain has been stripped (pearled) of its outer layer of bran. But the best indicator of the type may be the cooking time.
Pearled farro, used here, has all the bran removed and cooks the fastest (10 minutes to 20 minutes.) Even without its outer layer, farro still retains a lot of its nutrition.
Semi-Pearled has some of the bran removed. Cooking times vary but are usually around 30 minutes.
Whole grain Farro or just Farro means the bran is intact. It may take up to an hour to cook, so I recommend soaking it before cooking.
Farro is considered a good substitute for barley in cooked recipes like soups but also in salads. You will also find cooks using it instead of rice in risottos and even like pasta sometimes.
Like rice pilaf, you can toast the grains before cooking to boost the flavor. Let the rinsed grains dry, then before adding water to your cooking pot, toast the grains in the dry pot over medium heat until they smell toasty. Transfer to a plate and continue with recipe.
Farro can be cooked in the Instant Pot for about the same time it takes on the stovetop, but it is hands-off. Use 3 cups of water for every 1 cup of pearled farro and start at 7 minutes. Add more time if needed.
No! Farro, aka emmer, is not the same thing as spelt, which is a cousin in the wheat family but a different grain altogether. Unfortunately, some Italian packaging may use farro and spelt interchangeably. Look for the Latin name Triticum Dicoccum (farro) and not Triticum Spelta (spelt.)
