We love farro because it’s so versatile. The nutty flavor of this whole grain makes it a great addition to salads, grain bowls, and soups. It is an excellent source of dietary fiber and protein and can be used in recipes just like rice, quinoa, and barley.
Additionally, farro is easy to prepare. In fact, it takes about the same amount of time as rice. This means you can have soft, fluffy farro cooked in less than 30 minutes. Once you learn how to make it, keep a bag in your pantry for your weeknight rotation.
Learn how to make farro and find fun ways to incorporate this whole grain into your weekly meals.
What is farro?
Farro is an ancient grain that has been used for centuries in Middle Eastern and Italian cuisine. Recently, it has been incorporated into other cultures and cuisines. The main reason for this is that it is a versatile grain that cooks quickly and can be easily incorporated into a variety of meals.
Farro can be purchased in several different formats.
- whole faro The bran remains intact. It takes the longest time to cook, but it helps if you soak it in water overnight before cooking.
- semi-pearl faro It has been processed to remove some of the bran, so it cooks faster than whole farro.
- pearl faro The bran is completely removed, making it the fastest to cook. It’s also the type most commonly carried in grocery stores.
- Like rice, it is also available at many grocery stores. cooked farro It’s hot and I eat a bag.
Ingredients needed to cook farro
To make farro you will need:
- Farro: The instructions are for farro with pearls, but you can also use whole pearls or half pearls and adjust the cooking time.
- Water or stocks: To soften farro when boiling.
- salt: You don’t have to add salt if you don’t want to, but it will balance out the nutty flavor of the grain better.
- Olive oil: If you are not dressing or using the farro right away, you can oil it to keep it from clumping too much.
How to make farro
Cooking farro is as easy as cooking any other type of grain. The process is as follows:
- step 1: Rinse the farro. Farro is usually a little dusty, so rinsing it well, just like rice, helps.
- Step 2: Combine washed farro, salt, and water (or stock) in a saucepan.
- Step 3: Bring the farro to a boil, then reduce the heat and simmer until the farro is soft.
- Step 4: Drain any remaining liquid before serving. If you are not using the farro right away, you can stir in a little olive oil to keep it from sticking.
What is the correct ratio of water to farro?
The water to farro ratio is 4:1, but don’t worry if this isn’t completely accurate. Our method cooks farro like pasta, and excess liquid is drained at the end of the cooking time. You can add additional water during the cooking process if the liquid seems to be cooking too quickly.
How to freeze and reheat farro
If you want to cook a large batch of farro and freeze it for later, start by spreading the farro in a single layer on a baking sheet lined with parchment paper. Place in the freezer until frozen, transfer to a ziplock plastic bag, and freeze for 3 months.
To use, mix farro directly into soup or reheat in the microwave. Cook at 50% power, stirring every 60 seconds, until thawed. Then turn the microwave on HIGH and heat in 60 second intervals, stirring until heated through.
Favorite farro recipes
You can also toss farro with your favorite vinaigrette and chopped vegetables for an easy side. Or get even more creative with the following recipe.