How To Cook Farro Recipes

HOW TO COOK FARRO

Steps:

• Start by bringing a large pot of salted water (at least 3 cups) to a boil, similar to how you would cook pasta.
• While the water is heating up, rinse the dry farro in a fine-mesh sieve to remove any powdery coating or debris.
• Add the rinsed farro to boiling water, then reduce heat to a simmer. Allow it to cook for the amount of cooking time indicated on the package. NOTE: Most varieties sold in North America will be pearled or semi-pearled, so cooking time is typically around 20-ish minutes.
• Once cooked, drain the farro into the same sieve. The farro will NOT absorb all the water in the pot; again, just like pasta.
• Once drained, spread the farro onto a large baking sheet in a single layer. Allow the farro to dry for about 10 minutes. This step is key - it really helps prevent farro from getting mushy!
• After that, your farro is ready to be used in whatever recipe you choose, or can be easily stored and kept for later.

HOW TO COOK PERFECT FARRO ON THE STOVE

Steps:

• Place the into a sieve and rinse with cold water. Drain.
• Place the farro into a medium sized pot with a lid. Add the water or stock or a combination of both and add the salt and butter or olive oil if using. Bring to a boil over high heat.
• Reduce the heat to low, cover, and gently simmer for about 30 minutes, until it is tender but still chewy (if you have soaked it overnight, the cooking time will be shorter). The cooking time depends on a number of factors, all explained above! If there is liquid remaining in the pot, drain it in a sieve.
• If you are using it in a salad or a room temperature dish, spread it out on a rimmed baking sheet to cool to prevent it from getting mushy.

HOW TO COOK FARRO

Steps:

• Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
• Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
• Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.

HOW TO COOK FARRO

Steps:

• 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. Add the salt. 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 another pinch or two of salt, as needed. Serve as desired.

HOW TO COOK FARRO

Steps:

• In a medium saucepan, combine farro and 1 teaspoon salt; add enough water to cover by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Use immediately, or spread on a rimmed baking sheet and let cool.

HOW TO COOK FARRO ON THE STOVE

Steps:

• Measure 1 and 1/2 cups farro into a fine mesh sieve and rinse with cold water. Drain.
• Transfer to a medium sized pot that has a lid. Add 4 cups water or stock or a combination of both and 1/4 tsp. salt. Bring to a boil over high heat.
• Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.
• Use a fork to gently fluff in the butter or olive oil, if using.