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 a small pot of heavily salted water to a boil over medium-high heat. Add the farro and return the water to a boil, then lower 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.
Storage: Cool the farro completely, then store in a tightly lidded container. You can reheat in the microwave or stove using some water or broth to moisten. It will last for five days in the refrigerator.