Farro

Farro is a nutty, chewy ancient grain that makes a delicious base for salads, side dishes, or hearty bowls. I love how versatile it is it pairs beautifully with fresh herbs, roasted vegetables, or simply a drizzle of olive oil. Cooking it is simple, and the result is a wholesome grain with great texture and flavor.

Why You’ll Love This Recipe

I love farro because it’s quick to prepare and always adds depth to a meal. Its chewy texture makes it satisfying, and it holds up well in both warm and cold dishes. I also like that I can keep it simple with just a bit of butter or dress it up with herbs and garlic for extra flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup uncooked farro, pearled or semi-pearled (not whole)
3 cups water
¾ teaspoon kosher salt, divided
1 tablespoon butter or olive oil
2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional
1 garlic clove, minced, optional

Directions

1. Rinse the farro under cold water and drain well.
2. In a medium saucepan, bring 3 cups of water and ½ teaspoon kosher salt to a boil.
3. Add the farro, reduce the heat to a simmer, and cook uncovered for 15 to 20 minutes, or until tender but still chewy.
4. Drain any excess water if necessary.
5. Stir in the butter or olive oil, along with the remaining ¼ teaspoon salt.
6. If using, add the garlic and fresh herbs and stir to combine.
7. Serve warm as a side dish, or cool and use in salads and bowls.

Servings and Timing

This recipe makes about 4 servings. It takes 5 minutes to prepare and 20 minutes to cook, so the total time is about 25 minutes.

Variations

Sometimes I cook farro in vegetable or chicken broth instead of water for extra flavor. I also like to add sautéed onions or mushrooms for a heartier dish. For a Mediterranean twist, I stir in olives, sun-dried tomatoes, and feta. To make it into a complete meal, I often serve it with roasted vegetables or grilled chicken.

Storage/Reheating

I store leftover farro in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop with a splash of water or broth to keep it from drying out. It also reheats well in the microwave. Cooked farro can be frozen for up to 2 months and thawed in the refrigerator before reheating.

FAQs

What type of farro should I use?

I like using pearled or semi-pearled farro since it cooks faster than whole farro.

Do I need to soak farro before cooking?

No, soaking isn’t necessary for pearled or semi-pearled farro, though it can reduce cooking time slightly.

Can I cook farro in broth instead of water?

Yes, cooking in broth adds extra flavor.

How do I know when farro is done?

It should be tender but still chewy when ready.

Can I make farro in a rice cooker?

Yes, I cook it with the same water ratio as rice and let the machine do the work.

Is farro gluten-free?

No, farro contains gluten, so it isn’t suitable for gluten-free diets.

Can I use farro in salads?

Yes, I love it in grain salads it holds up well even after being dressed.

How can I add more flavor to plain farro?

I stir in fresh herbs, garlic, lemon zest, or Parmesan cheese for extra taste.

Can I freeze cooked farro?

Yes, I freeze portions in airtight bags or containers for up to 2 months.

What’s the best way to reheat farro?

I reheat it on the stovetop with a splash of water or broth, or in the microwave until warmed through.

Conclusion

Farro is one of my favorite grains to cook because it’s easy, nutritious, and versatile. I love its chewy texture and nutty flavor, and it adapts to so many different dishes. Whether I serve it simply with butter or mix it into salads and bowls, it always adds a wholesome touch to the meal.

Print