Let's talk about farro! This whole grain is a favorite that can be used in soups, salads and even in meat dishes like kibbeh (sort of like a Lebanese meatball). Keep reading to learn how to cook farro step-by-step, the best way to store cooked farrow, how to freeze cooked farro, and how to use this chewy little ancient whole grain.
It's easy, I promise!
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Jump to:
- a quick look at farro
- how to cook farro
- helpful tools for cooking farro
- ingredients for cooking farro
- how to cook farro
- how is farro supposed to be cooked?
- how to store cooked farro
- how to store uncooked whole-grain farro
- how to freeze cooked farro
- what to do with cooked farro
- how to make instant pot farro (the easiest way)
- Top tip
- FAQ
- what can I substitute for farro?
- Looking for something to eat with farro?
- Recipe
- Comments
a quick look at farro
When I try to describe healthy whole grain farro to someone who has never tried it, my best explanation is that it is a type of wheat with a delicious nutty, earthy flavor. The texture ranges from chewy to a slight al dente bite. Kind of tricky to summarize with words, but hopefully you can imagine it what I'm talking about!
One thing I love about farro is that it is more flavorful than brown rice. This makes it a great addition to a light dinner, especially with plenty of fresh herbs and fresh lemon juice.
I like to eat farro in a summer farro salad or in a grain bowl with finely chopped roasted veggies. Each time I bite into tabbouleh salad or add a spoonful to my boring spinach lunch, I think to myself whole farro might just be my favorite healthy grain.
how to cook farro
It isn't difficult to cook farro, but it can feel intimidating. I grew up eating a traditional American diet, and learning what to do with uncooked farro was not something I instinctively knew how to do. Let's be honest, it never even occurred to me to try!
My husband, however, grew up eating traditional Lebanese foods home cooked by his grandmother. Tabbouleh (tabouli) salad, kibbeh, kafta, stuffed grape leaves... When we started dating, I suddenly became much more of a foodie adventurer!
My top tip for cooking farro is to not overcomplicate it.
Instead of measuring specific amounts of water and grain or soaking over night, just bring a big pot of water to a boil and add the farro and cook until it's tender. I prefer to cook a big batch at the beginning of the week to meal prep salads, grain bowls and side dishes for the upcoming week.
Let's go over it together.
helpful tools for cooking farro
mesh sieve or mason jar with sprouting lid
baking sheet
ingredients for cooking farro
- dried farro
- olive oil
- salt
- water
See recipe card for quantities.
how to cook farro
First, rinse the dry farro with cold water. Pour the grain into a bowl or jar and swirl it gently for a little bit to give it a good rinse. To drain the excess water, I've found that a fine mesh sieve or mason jar with a sprouting lid works best.
Next it's time to cook! Bring a large pot of water to a boil over medium heat and add a little salt. Pour the rinsed grains into the boiling water. Cooking times will vary depending on whether you want a chewy texture, or more of an al dente bite. Other factors to consider are the variety and age of the farro you are using. Personally, I think chewy farro is perfect for salad toppings and grain bowls.
Finally, it's time to dry the grains and transfer them to a baking sheet. Spread them out in a single layer so they don't stick together while cooling. It usually takes twenty minutes or so to fully cool. If you skip this step, the steam and heat generated from the grains being close together will continue the cook time, making them mushy.
When your farro is cool, it can be served right away or stored for later. See the tips below for serving suggestions, how to freeze cooked, farro and store it in the refrigerator.
how is farro supposed to be cooked?
Surely I'm not the only one who has wondered what the proper texture is for cooked farro. I know that the recipe says to simmer on low for about twenty minutes, but I was curious to see what the difference was in looks and texture depending on the cook time.
So I did an experiment! Here are the results:
how long to cook farro (perfect cook time)
- 15 minutes | tender, definite chewiness and al dente feel. In my opinion, not quite done enough.
- 20 minutes | tender, less chewy bite. The grain is soft but not mushy. I think this is the perfect cook time. Adds a bit of texture to salads or side dishes without being too much.
- 25 minutes | very tender and soft, slightly slimy texture. There is still a tidbit of a chewy bite, but it's very minimal. I can stir the farro and it holds it's shape.
- 30 minutes | over cooked! The farro feels like it beginning to disintegrate and not holding it's shape well. If I were making a first food dish for a baby/toddler, this is the cook time I would use for a soft grain.
how to store cooked farro
There are many different ways to store a large batch of cooked farro, but the most important bit of advice I have is to let it fully cool to room temperature before storing. I choose my storage container size based on what I am planning to use the cooked farro for the next day. For example, if I wanted to make a big batch of tabbouleh, I'd store the farrow in a large bowl until it was time to assemble the salad. Batch cooking is super handy for a busy schedule! Cook once, eat several times!
I like to store my personal sized cooked grain in mason jars, loosely filled. If you have glass air tight containers like pyrex, that works, too! I know many people also choose to store single serving sizes in resealable plastic bags, but I have found a small pint mason jar works better.
how to store uncooked whole-grain farro
Hands down, my favorite way to store all ancient whole grains and dried grains are mylar bags with oxygen absorbers. Mylar bags will keep food fresh for decades! I also like using a glass mason jar. If I am planning on using the farro within six months or so, this is my preferred method. The trick is to get the farro out of the original packaging and into an airtight container.
how to freeze cooked farro
Let the farro cool fully to room temperature spread out in a single layer on a baking sheet or sheet pan. Place the sheet pan into the freezer for thirty minutes to pre-freeze the grain. Take the frozen farro and break it into individual pieces with your hands, working quickly to prevent the farro from clumping together as it thaws.
Pour the frozen grains into a freezer-safe container or freezer bags in the correct portions for the recipe it is intended for. I prefer to store grains in quart bags with 1 ½ cups of grain. Use within three months of freezing. Cooked farro can be stored in the freezer for up to three months. To use frozen farro, let it defrost in the refrigerator and then use as desired.
what to do with cooked farro
I've already talked about tabbouleh (tabouli), but what other easy recipe ideas are there for this cooked grain? One of my personal favorites is to make a grain bowl. The concept is much like a rice bowl, only the rice is swapped for cooked farro. I add a squeeze of fresh lemon juice, drizzle of olive oil, plus finely chopped flavorful herbs: mint, cilantro, parsley, basil... To add a little extra protein, I'll top the bowl with sliced grilled chicken or roasted chickpeas.
Another delicious side dish is a baby greens salad with a light vinaigrette served with a scoop of cooked farro on top. If you are are looking for the perfect dressing for a farro salad recipe, check out my Simple Summer Salad Dressing post to see my top three dressing recipes!
how to make instant pot farro (the easiest way)
- Place farro, water and salt in the Instant Pot.
- Manually set the pressure cooker to pressure cook on high for 7 minutes.
- Let the instant pot naturally release for 7 minutes. Open the Instant Pot and drain excess liquid. Quickly cool by spreading on a baking sheet for twenty minutes.
Top tip
a note about using the instant pot for cooking whole grain farro: the high pressure method of cooking farro is one of my favorite ways to quickly cook, but it can be difficult to reach the desired level of doneness or chewiness in the ancient grain. If the cycle is complete and the pressure has released, it is too late to try to go back and add cooking time. What you get is what you get! If you were hoping for a chewy grain, but it came out with more of a bite, it's too late. Also, your instant pot might vary slightly from mine, so try it once and then make notes about whether or not to increase/decrease the cook time next time.
FAQ
1. Rinse before cooking.
2. Test the farro for desired doneness.
3. Cool fully in a single layer before serving or storing.
No! If you are sensitive or allergic to gluten, try substituting brown rice, millet or quinoa.
Farro is an excellent source of protein, high in fiber and loaded with nutrients like magnesium, zinc and many b vitamins. It is more nutritious than rice.
what can I substitute for farro?
If farro is not available in at your local grocery stores, you can always substitute other whole grains. Traditional farro is made with three different varieties of whole grain wheat berries: einkorn, spelt, and emmer wheat. There is definitely a level of flexibility when it comes to this delicious grain, since it is technically a blend of different types of farro. Other wheat or rye berries, quinoa, bulgar or freekeh would also be easy substitutions for farro.
My personal preference for a farro substitution would be heritage variety wheat grains like einkorn, kamut and bulgur, either individually or in a blend.
There is also an option of purchasing a lightly processed version of farro called semi-pearled farro. It also comes in different sizes called farro piccolo, farro medio and farro grande. It feels a little bit like a Starbucks cup size, doesn't it? So many options!
Looking for something to eat with farro?
Farro is delicious on top of a fresh salad! For a little added protein, try Air Fryer Grilled Chicken Breast. Pair it with an icy Salty Dog and you've got the perfect meal!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
how to cook farro
Equipment
- sieve
- pot
- baking sheet
Ingredients
- 2 cups farro dried
- 1 teaspoon olive oil
- 1 teaspoon salt
Instructions
- First, rinse the dry farro with cold water. Pour the grain into a bowl or jar and swirl it gently for a little bit to give it a good rinse. To drain the excess water, I've found that a fine mesh sieve or mason jar with a sprouting lid works best.
- Next it's time to cook! Bring a large pot of water to a boil over medium heat and add a little salt. Pour the rinsed grains into the boiling water. Cooking times will vary depending on whether you want a chewy texture, or more of an al dente bite. It is generally recommended to boil for 20 minutes, see the notes below. Other factors to consider are the variety and age of the farro you are using. Personally, I think chewy farro is perfect for salad toppings and grain bowls.
- Finally, it's time to dry the grains and transfer them to a baking sheet. Spread them out in a single layer so they don't stick together while cooling. It usually takes twenty minutes or so to fully cool. If you skip this step, the steam and heat generated from the grains being close together will continue the cook time, making them mushy.
- When your farro is cool, it can be served right away or stored for later. See the tips below for serving suggestions, how to freeze cooked, farro and store it in the refrigerator.
Notes
-
- 20 minutes | tender, less chewy bite. The grain is soft but not mushy. I think this is the perfect cook time. Adds a bit of texture to salads or side dishes without being too much.
- 20 minutes | tender, less chewy bite. The grain is soft but not mushy. I think this is the perfect cook time. Adds a bit of texture to salads or side dishes without being too much.
- 30 minutes | over cooked! The farro feels like it beginning to disintegrate and not holding it's shape well. If I were making a first food dish for a baby/toddler, this is the cook time I would use for a soft grain.
- 25 minutes | very tender and soft, slightly slimy texture. There is still a tidbit of a chewy bite, but it's very minimal. I can stir the farro and it holds it's shape.
Comments
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