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A white bowl of cooked farro on a white background with a serving board and a pinch of salt.

how to cook farro

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. 
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Prep Time 5 minutes
Cook Time 20 minutes
cooling time 15 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine lebanese, Mediterranean
Servings 8 servings
Calories 180 kcal

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

How long to cook farro:
    1. 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.
    2. 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.
    3. 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.
    4. 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.
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.
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.

Nutrition

Calories: 180kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 295mgPotassium: 140mgFiber: 8gSugar: 0.4gVitamin A: 11IUCalcium: 15mgIron: 1mg
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