Ingredients
1 cup uncooked farro (pearled or semi-pearled, not whole)
3 cups water
3/4 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
Instructions
- Rinse the farro under cold water and drain well.
- In a medium saucepan, bring 3 cups of water and 1/2 teaspoon kosher salt to a boil.
- Add the farro, reduce heat to a simmer, and cook uncovered for 15–20 minutes, until tender but still chewy.
- Drain any excess water if necessary.
- Stir in the butter or olive oil and remaining 1/4 teaspoon salt.
- If using, add garlic and fresh herbs, stirring to combine.
- Serve warm as a side dish or cool for salads and bowls.
Notes
Cook farro in vegetable or chicken broth instead of water for added flavor.
Add sautéed onions or mushrooms for a heartier dish.
For a Mediterranean twist, stir in olives, sun-dried tomatoes, and feta.
Turn into a full meal by pairing with roasted vegetables or grilled chicken.
Cooked farro freezes well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmered
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup cooked
- Calories: 170
- Sugar: 0g
- Sodium: 270mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 3mg
