Cooked Farro
Chewy, nutty grains simmered until tender for a versatile whole-grain side.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
Farro is an ancient wheat grain with a chewy bite and nutty flavor that holds up well in salads, bowls, and side dishes. Simmering it in salted water yields tender but toasty kernels that stay separate rather than clumping together. This basic method works for pearled, semi-pearled, or whole farro with minor timing adjustments.
Ingredients
- 2 cups farro, rinsed
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
Method
-
Rinse the farro under cold water in a fine-mesh strainer, picking out any debris.
-
Combine the farro, water, salt, and olive oil in a 6-quart saucepan and bring to a boil over high heat.
-
Reduce heat to low, cover, and simmer until the farro is tender but still chewy, 25 to 30 minutes.
-
Drain any excess water if needed, then remove from heat and let stand, covered, for 5 minutes.
-
Fluff the farro with a fork before serving or using in another recipe.
Rate this recipe
Cooked Farro
Farro is an ancient wheat grain with a chewy bite and nutty flavor that holds up well in salads, bowls, and side dishes. Simmering it in salted water yields tender but toasty kernels that stay separate rather than clumping together. This basic method works for pearled, semi-pearled, or whole farro with minor timing adjustments.
40 min 6 servings 170 cal
Ingredients
- 2 cups farro, rinsed
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
Method
- 1
Rinse the farro under cold water in a fine-mesh strainer, picking out any debris.
- 2
Combine the farro, water, salt, and olive oil in a 6-quart saucepan and bring to a boil over high heat.
- 3
Reduce heat to low, cover, and simmer until the farro is tender but still chewy, 25 to 30 minutes.
- 4
Drain any excess water if needed, then remove from heat and let stand, covered, for 5 minutes.
- 5
Fluff the farro with a fork before serving or using in another recipe.