If you ’ ve never tried it before, immediately is the perfect time – toss it into salads, add it to bowls, or stir it into your next fall soup !
How to Cook Farro
My cooking method acting for farro is a set like cooking pasta. Some farro recipes swear by using a specific total of cups of water for every cup of the grain, but I find I get the best results when I merely boil water, add the grain, and fudge until it ’ s tender ! here ’ south my slowly, tried-and-true method acting for how to cook farro : First, rinse the dried farro. Add it to a all right mesh screen and rinse it with cold water. Then, it’s time to cook! Bring a pot of salt water to a seethe over your stave clear, and add the rinse grains. Cook until they become tender and chewy but still have an aluminum dente morsel. The cook meter will vary depending on the old age and assortment of your farro. ( Find more on that below ! ) Next, drain the grains and transfer them to a bake sheet or large plate. Spread them into a individual layer to cool and dry for 20 minutes or so. Skipping this step means that your grains will continue to steam, which can make them mushy. When your farro is cool, transfer it to the electric refrigerator for future use, or enjoy it correct away !
- Know what kind of farro you have. Grocery stores typically sell 3 types of farro: pearled, semi-pearled, and whole. The cooking times for each vary widely, ranging from 15 minutes for pearled to 40 minutes for whole. When you buy your farro, make sure you know what kind you have – you don’t want it to come out too hard or too mushy! If you don’t know what type you have – start tasting it for doneness at 15 the minute mark and go from there.
- Batch cook and freeze. Having a stash of cooked grains on hand is a lifesaver when it comes to meal prepping lunch or whipping up a quick dinner. Cooked farro keeps in the fridge for 5 days, but you can freeze it for even longer. To freeze it, spread the grains in a single layer on a baking sheet, and transfer it to the freezer for at least 2 hours. After the grains are frozen, you can store them in a freezer-safe container. Don’t skip the initial freeze on the baking sheet, or the grains will freeze in one big clump!
- Dress right before serving. I love to toss my farro with anything from a lemon vinaigrette (see the recipe below) to cilantro lime dressing or chimichurri. If you plan to dress yours, do it right before serving, as the flavor of dressed grains fades in the fridge. But if you end up with leftovers, not to worry! Just give them an extra squeeze of lemon or lime and a sprinkle of salt and pepper before serving.
Favorite Farro Recipes
You ’ ll find my go-to way to serve farro in the recipe below : I like to toss it with a zingy lemon trim and plenty of fresh herb ( Feel spare to add crumble feta or goat cheese, dry cranberries or lemony cherries, or your favored nuts for a fun twist ! ). Once it ’ sulfur dressed, I serve it as a side dish with barbecued or roast veggies or a hearty salad – it ’ s excellent with this kale salad in the fall and winter and with my greek or broccoli salad in the spring and summer. If I ’ m not serving it as a side dish, I like to add it to bowls and salads. top plain or herbed farro with your front-runner ridicule veggies ( possibly butternut squash, cauliflower, broccoli, Brussels sprouts or tomatoes ? ), a protein like roasted chickpeas, and a delightful sauce like tahini sauce, tzatziki, or hummus to make an easy, healthy meal. You could besides toss it onto any salad or stir it into a brothy vegetable soup. Want more ideas ? Try one of these farro recipes : Let me know what farro recipes you try !
Looking for more healthy cooking components?
Serve any of these grains or veggies as a healthy side serve or foundation for your following bowl :
How to Cook Farro
rate this recipe :
Print Recipe Learn how to cook farro perfectly every prison term ! Toss it with the alert lemon stuffing and herb listed below, or add it to salads, bowls, soups, and more .
For the Farro:
- 1 cup uncooked farro, rinsed
Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon juice, more to taste
- 1/2 tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, more to taste
- newly establish black capsicum
- ½ cup chopped parsley
- pinch of crimson pepper flakes, optional
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.
- enfeeble, then spread onto a large plate or tabloid pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it bathetic .
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.
Store cooked farro in the fridge for up to 5 days. To freeze farro, first freeze it on a single layer on a baking sheet, then transfer to a freezer container.