How to Cook Farro
Description: 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.
Ingredients
- 1 cup dry farro
- 4 cups water
- ¼ teaspoon fine salt, to taste
- Optional flavorings: Light drizzle of extra virgin olive oil and 1 small clove garlic (pressed or minced)
Instructions
- 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.