How to Cook Farro Recipe
This stovetop farro recipe uses pearled farro, water, and salt for a simple side dish with a chewy texture and easy method.
Servings: 4 servings
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.
Video
Notes
My Top Tip: 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 to it, like pasta.
Storage: First, if farro is destined for a salad, spoon the hot farro onto a sheet pan to cool and dry out for an hour or so before storing in a tightly lidded container. For farro destined for a side dish, store in a tightly lidded container in the fridge. You can reheat in the microwave or stove using some water or broth to moisten. In a tightly lidded container, farro is good for four days in the refrigerator.
Freezing: Uncooked farro will last for a year in the freezer. Cooked farro can be stored in sealed containers for up to three months. Let defrost overnight in the fridge and then reheat as above.
Nutrition
Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 595mg | Potassium: 140mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 11IU | Calcium: 20mg | Iron: 1mg
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