Just like most other grains, farro comes available whole or pearled. Pearled farro cooks much faster than its whole sibling, and is more commonly found in stores. It resembles barley, but conveniently cooks much quicker, making it a great go-to grain.
Washing, Storing + Shelf Life
See the section on the Grains + Legumes page that discusses grain washing and storage.
Guide to Soaking
Soaking farro overnight will quicken its cook time.
Since it only takes about 30 minutes to cook farro, soaking is usually an extra step and does not make a huge difference in the flavor.
How To Soak
Place farro in a covered container with enough cold water to generously cover the farro. Refrigerate for up to 24 hours. Be sure to drain and rinse before cooking it.
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Use a ratio of 2 cups water for every 1 cup of dry farro.
- On the stove, over high heat, bring farro and water to a boil in an uncovered pot.
- Then, stir, cover, and reduce heat to simmer.
- If pearled, let simmer for about 20 minutes. If whole, let simmer for about 30 minutes.
- Farro should be tender when they have been properly cooked. Throughout the process, they will absorb most or all of the water. The texture should be tender, but still have a slight bite.