How to Cook Farro
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Side Dish
How to Cook Farro
Description
The method for cooking farro involves simmering rinsed whole grains in boiling water for a time depending on the type of farro used: pearled farro cooks fastest while whole farro takes longest, ranging from 10 to 40 minutes. Once tender but chewy with an al dente bite, the farro is drained and spread out to cool and dry, preventing further cooking by residual steam which could cause a mushy texture.
The lemon herb dressing is whisked together from extra virgin olive oil, fresh lemon juice, thyme leaves, grated garlic, Dijon mustard, salt, black pepper, and fresh parsley. Red pepper flakes can be added optionally for a subtle heat. Tossing the farro with this dressing coats the grains evenly while enhancing their nutty flavor with fresh, tangy, and herbaceous notes.
This preparation results in a versatile grain dish suitable as a side or base for salads and bowls. The bright dressing lifts the mild farro and makes it a flavorful component to add texture and freshness to meals. The farro can be stored refrigerated for up to 5 days, and freezing is possible after an initial freeze on a sheet pan.
Ingredients
For the Farro:
- 1 cup farro rinsed, uncooked
Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon lemon juice plus more to taste, fresh
- ½ tablespoon thyme fresh leaves
- 1 garlic grated, clove
- ¼ teaspoon Dijon mustard
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- ½ cup parsley chopped, fresh
- red pepper flakes optional
Instructions
- 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 - 10 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: Whisk together the olive oil, lemon juice, thyme, garlic, mustard, salt, and several grinds of pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and a pinch of red pepper flakes, if using. Season to taste and serve.
Notes
- Store cooked farro in the refrigerator for up to 5 days to maintain freshness.
- To freeze farro, spread it in a single layer on a baking sheet before transferring to a freezer container to prevent clumping.
User Reviews
Overall Rating
5
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