Learn how to cook farro easily on the stovetop and add this hearty, nutty grain to your favorite meals. Farro is simple to prepare once you know a few basic tips—think of it like cooking rice, but with more chew and flavor.
If you’ve never cooked farro before, follow this step-by-step guide. The grain is similar to barley but denser and a bit chewier, which makes it excellent in salads, soups, stews, or as a simple side dish for weeknight dinners.
With these instructions you’ll get perfectly cooked farro every time—ideal for meal prep and ready to use in numerous recipes.
Why you will love this recipe!
- Versatile: Farro’s chewy texture and nutty flavor make it a great addition to soups, salads, and grain bowls.
- Simple and easy: You only need farro and water (or broth) to cook it—no complicated steps.
- Make ahead: Cooked farro stores well for meal prep and is freezer-friendly.
Ingredients For Cooking Farro
- Water or broth: Tap water works fine. Use vegetable or chicken broth to boost flavor if desired.
- Farro: Use pearled, semi-pearled, or whole farro. Cooking time varies: pearled cooks fastest, whole takes longest. Common varieties include farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt); emmer is the variety most often sold in the U.S.
- Herbs and seasonings: Fresh parsley, salt, pepper, or other dried seasonings enhance the flavor.
How To Cook Farro
- Rinse the farro thoroughly under cold running water using a fine-mesh strainer.
- Bring a medium pot half full of water (or broth) to a rolling boil. Add the farro to the boiling liquid, reduce heat to a simmer, and cook until tender with a chewy, al dente bite: about 15–20 minutes for pearled farro, 20–30 minutes for semi-pearled, and up to 40 minutes for whole farro.
- Drain the cooked farro, fluff with a fork, then spread it on a large plate or sheet pan to cool and dry for about 20 minutes. This prevents continued steaming that can make the grain mushy.
- Season with salt and black pepper, add chopped herbs if you like, and use in your chosen recipe.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Rinse farro well before cooking to remove dust and debris.
- Soaking is not necessary; rinsing is sufficient.
- Add farro to boiling water (the pasta method) so it cooks evenly and stays separate rather than gummy.
- Taste the farro as it cooks—when it’s tender with a slight bite, it’s done.
The Best Way to Store Cooked Farro
Cook a large batch at the start of the week for quick meals. Farro stores and reheats well, making it convenient for salads, bowls, and soups.
- Refrigerator: Cool the farro, place it in an airtight container, and refrigerate for up to 5 days. Use directly from the fridge in salads or warm it briefly for bowls and sides.
- Freezer: Freeze on a baking sheet until solid, then transfer to a freezer-safe container. Stored this way, cooked farro keeps for about 2 months and can be thawed at room temperature or added directly to soups and stews.
How to Add Farro to Your Meals
Farro is an excellent alternative to rice, quinoa, buckwheat, or barley. Use it in grain bowls, soups, stews, stir-fries, or hearty salads instead of rice or quinoa. It also makes a satisfying side dish with roasted vegetables or grilled proteins.
Commonly Asked Questions
No. Farro is a form of wheat and contains gluten, so it is not suitable for someone who needs a gluten-free diet.
Yes. The water-to-farro ratio is roughly 2:1. For example, use 4 cups of water for 2 cups of dry farro. One cup of dry farro yields about 2½ cups cooked and serves approximately four.
More Kitchen Tips
- Store cooked farro in airtight containers for easy meal prep.
- Use broth instead of water for more savory flavor.
- Let cooked farro cool uncovered to avoid excess steam and sogginess.
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How To Cook Farro
Ingredients
- 1 cup uncooked farro, rinsed
- 2 cups water (or broth)
Instructions
- Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat to a simmer, and cook until tender but still slightly chewy: 15–20 minutes for pearled farro, 20–30 minutes for semi-pearled, and up to 40 minutes for whole farro.
- Drain, fluff with a fork, and spread the farro on a large plate or sheet pan to cool and dry for about 20 minutes. This prevents it from continuing to steam and becoming mushy.
Notes
- Rinse farro thoroughly under cold running water before cooking.
- Add farro to boiling water rather than beginning in cold water to ensure even cooking.
- Taste before draining; it should be tender and chewy with a slight bite.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary. For precise values, use your preferred nutrition calculator.