Learn how to cook farro perfectly every time! This easy stovetop method makes chewy, nutty grains you can use in salads, soups, or side dishes.
If you’re on the lookout for whole grains that are nutritious and actually delicious, here’s one that checks every box for me: farro! This ancient grain has a chewy texture and nutty flavor that makes it great for everything from grain bowls to soups to side dishes like my favorite farro salad.
Learning how to cook farro is very straightforward, and you can use your stovetop, rice cooker, or Instant Pot. I’ve tested all three approaches in my kitchen. Unlike rice or quinoa that can turn mushy without precise timing, I’ve found cooking farro is forgiving.
What Is Farro? (Origin & Background)
Farro is an ancient grain that’s nutty and chewy, with a texture similar to barley. It grain fueled Roman empire for centuries and has even been found in Egyptian tombs. In Italian cooking, it’s a staple ingredient used in hearty soups and fresh salads.
The nutty flavor is naturally rich and with its chewy flavor, I love that it feels substantial on the plate and makes meals feel more satisfying.
Another thing that sets farro apart from whole grains like brown rice is that its cooking method is forgiving. Its chewy texture doesn’t get mushy even if it’s a little overcooked. This makes it great for meal prep since the texture holds up for several days in the fridge.
The 3 Types of Farro
When you’re shopping for farro at grocery stores, you’ll find three different types of farro. It’s important to understand these difference so you know how to cook farro properly:
- Pearled farro has all of the bran removed from the grain. It has the quickest cook time of 15 to 20 minutes, making it great for weeknight dinners. It has less fiber than the other types.
- Semi-pearled farro has part of the bran removed, so more fiber and nutrients are retained. The cook time is 25 to 30 minutes, and it’s a good balance of nutrition and convenience.
- Whole farro is the complete grain with all bran, and has the longest cook time at 30 to 40 minutes. It’s the hardest to find in grocery stores, so my recipe focuses on pearled and semi-pearled.
Pro tip: I’ve found that package labeling can be confusing because many brands don’t clearly state the type. You can simply check the cook time listed on the package as a guide. If it says 15-20 minutes, you have pearled farro. If it says 25-30 minutes, it’s semi-pearled farro.
Cooking Tips for Perfect Farro
The simplest way to cook farro is on the stovetop using the “pasta method,” where you’ll cook it in water then drain once the farro is tender. This is different from grains like rice or quinoa where all of the water is cooked out. Here are the basic steps for how to cook farro on the stovetop (or jump to the recipe below):
- Rinse: Rinse the grains under cold water in a fine mesh strainer. This removes any debris and excess starch.
- Add water: In a large saucepan, place 1 cup farro, 3 cups water and ½ teaspoon kosher salt and bring it to a boil.
- Simmer: Reduce the heat to a simmer and cover. Cook until the grains are tender, about 15 to 20 minutes for pearled, 25 to 30 minutes for semi-pearled.
- Drain: Drain any excess water. This method is incredibly forgiving and prevents the grains from becoming mushy.
- Season: I like to add 1 tablespoon butter or olive oil for richness, 1 minced garlic clove for depth, 2 tablespoons chopped fresh herbs like thyme, oregano, chives, or basil, or an extra pinch of salt to taste.
Instant Pot and Rice Cooker Methods
I like cooking farro on the stovetop because I can taste-test the grains as they cook and adjust the timing as needed. No matter my farro brand, it usually takes about 30 minutes to cook: so it’s pretty quick!
For a totally hands-off cooking method, check out my guide on how to cook farro in an Instant Pot, which is great for meal prep.
If you want to cook farro in a rice cooker, use the brown rice setting: this will usually take about 45 minutes.
Serving Ideas
One cup of uncooked farro yields about 3 cups of cooked grains, making it great for meal prep and batch cooking. Here are my favorite ways to use this versatile whole grain:
- Grain Salads: Farro makes a great base because it holds its chewy texture even with dressing. Try my Hearty Farro Salad with veggies, herbs, and a lemony dressing, or my Autumn Salad with farro and apples. Any grain salad recipe can be adapted to use farro.
- Grain Bowls: I love this Farro Bowl with Mediterranean-inspired toppings like chickpeas, roasted vegetables, and hummus dressing. Or try it in a Power Bowl for lunch or dinner.
- Side Dish: When I want a fancy side dish, I make Farro with Mushrooms and Parmesan: it’s just as delicious as risotto but easier to prepare.
- Cozy Soups: My Cozy Farro and Brussels Sprouts Soup is a cold-weather favorite that’s both hearty and nourishing.
- Substitute for Other Grains You can use farro anywhere you’d typically use barley, quinoa, or brown rice. The chewy texture works well with stir-fries or breakfast bowls.
- Sheet Pan Meal: For an easy weeknight dinner, add farro to our Easy Sheet Pan Dinner or Sheet Pan Chicken.
How to store and reheat
Cooked farro stores incredibly well, which makes it perfect for meal prep.
- Refrigerator Storage Store in an airtight container for up to 5 days.
- Freezer Storage For longer storage, cooked farro freezes well for up to 3 months. Portion it into freezer safe containers and label with the date. Thaw overnight in the fridge when you’re ready to use.
- How to reheat Add a splash of water, broth, or olive oil when reheating to prevent the grains from drying out. You can microwave it, or reheat in a skillet over medium heat for a few minutes.
Dietary notes
This farro recipe is vegetarian, vegan, plant-based, and dairy-free.
Frequently asked questions
About 2 ½ to 3 cups cooked.
Spelt, emmer, and einkorn are other names for the grain in English for different sizes, from largest to smallest. Emmer is what you’ll find in most American stores. In Italy farro is labeled to denote its size as farro grande, farro medio, and farro piccolo.
Soaking farro is not required.
I recommend rinsing farro under cold water before cooking to remove any debris or excess starch, but it’s not absolutely essential. If you’re short on time, you can skip this step. Rinsing can improve the final texture slightly.
Yes, cover the pot while farro simmers on the stovetop. This helps the grains cook evenly and prevents too much water from evaporating. That said, I’ve also cooked it uncovered with good results: it’s very forgiving.
Absolutely! Farro makes a good risotto-style dish. Try this Farro Risotto recipe.
I do both! I add about ½ teaspoon of sea salt to the cooking water, similar to cooking pasta. This seasons the grains from the inside as they absorb water. Then I add another pinch of salt after draining to adjust the final seasoning.
How to Cook Farro (Perfectly Chewy Grains Every Time)
Pin Recipe
Print RecipeThis basic stovetop farro recipe delivers perfectly chewy, nutty grains that work in countless dishes from salads to soups.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup uncooked farro, pearled or semi-pearled (not whole)
- 3 cups water
- ¾ teaspoon kosher salt, divided
- 1 tablespoon butter or olive oil
- 2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional
- 1 garlic clove, minced, optional
Instructions
- Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water and ½ teaspoon of the kosher salt and bring it to a boil.
- Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender).
- Drain any excess water. Add the additional ¼ teaspoon salt and the olive oil or butter. If using, stir in the minced garlic and herbs. Taste and add additional salt if desired.
Notes
For hands-off cooking, check out my guide on how to cook farro in an Instant Pot, which is perfect for meal prep.
If you want to cook farro in a rice cooker, use the brown rice setting: this will usually take about 45 minutes.
from A Couple Cooks https://ift.tt/y37bVtx
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