How to Cook Farro
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How to Cook Farro
Learn how to cook farro perfectly and enjoy its wonderful nutty flavor in salads, soups, or all by itself as a simple side.
Ingredients
- 1 tablespoon olive oil
- 2 cups farro pearled or semi-pearled (see note 1)
- 3 1/2 cups water
- salt
Instructions
- In a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
- Add water and 1 teaspoon salt, and bring to a boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes. Drain through a fine-mesh sieve, then serve warm or spread farro out in a single layer on a rimmed baking sheet to cool to room temperature. Season to taste with salt.
Notes
- Farro: There are the three main types (farro is usually found in well-stocked grocery stores with other whole grains such as rice, quinoa, and wheat berries).
Farro: There are the three main types (farro is usually found in well-stocked grocery stores with other whole grains such as rice, quinoa, and wheat berries).
Pearled farro: The most common type found in American groceries. It has more of the outer husk removed and cooks the fastest, about 10 to 15 minutes. Semi-pearled farro: About half of the grain’s husk and bran has been removed in the pearling process, making semi-pearled farro cook a little bit quicker than whole grain. Whole farro: The entire grain is left intact (with little to no extra processing). Whole farro has the most flavor (and the most nutrients). However, that also means that it takes the longest to cook, 30 to 40 minutes.
- Pearled farro: The most common type found in American groceries. It has more of the outer husk removed and cooks the fastest, about 10 to 15 minutes.
- Semi-pearled farro: About half of the grain’s husk and bran has been removed in the pearling process, making semi-pearled farro cook a little bit quicker than whole grain.
- Whole farro: The entire grain is left intact (with little to no extra processing). Whole farro has the most flavor (and the most nutrients). However, that also means that it takes the longest to cook, 30 to 40 minutes.
- Yield: This recipe (2 cups dried farro) makes about 5 cups cooked farro, or 10 servings (1/2 cup each).
- Storage: Cooked, cooled farro keeps in the refrigerator for up to 4 days.
- Freezer: To keep the grain from clumping together as it freezes, spread it out on a sheet tray in the freezer. Once frozen, store in a freezer-safe container. Thaw overnight in the refrigerator or defrost in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1/2 cup each)
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 112mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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