Learn how to cook perfect farro with this simple technique. One part raw farro yields twice as much cooked farro. As written, this recipe yields 2 cups cooked farro. Multiply as needed.
1 cup dry farro
4 cups water
1/4 teaspoon fine salt, to taste
Optional flavorings: Light drizzle of extra virgin olive oil and 1 small clove garlic (pressed or minced)
Rinse the farro in a fine mesh sieve under cool running water (this step is important to remove any dust and excess starch).
In a medium saucepan, combine the rinsed farro and at least 4 cups water, or enough to cover the farro by several inches. Bring the water to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer.
Cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes. Drain well.
If desired, stir in the olive oil and garlic while the farro is still hot. Season with additional salt, as needed. Serve as desired.
Storage suggestions: Leftover farro will keep well in the refrigerator, covered, for up to 4 days. Or, freeze farro in small portions for up to 6 months. I simply transfer frozen farro to a bowl and microwave until defrosted. Or you can gently drop the frozen farro into a pot of boiling water and cook just until warmed through, then drain well.
▸ Nutrition Information
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