How to Cook Farro on the Stove

4.60 from 20 votes
↓ Jump to Recipe 9

This post may contain affiliate links | disclosure policy

Learn how to cook farro on the stovetop so that you can add chewy whole grains to any meal. This nutritious ingredient is packed with protein, fiber, and iron. It’s a great option to incorporate into vegetarian and vegan diets.

How to Cook Farro

So what is farro? Well, the short answer is that it’s an ancient whole grain, popular for its use in Middle Eastern and Italian cuisine. Farro has a beautiful chestnut hue, especially when the bran and husk are left intact. It also has a nutty flavor that can be enhanced by toasting the grains before adding to water.

There are two standard methods for cooking farro, the rice method, and the pasta method. Depending on how it’s processed (whole, semi-pearled, or pearled) dictates which cooking method to use. Check the manufacturer’s recommended time and label for an indication of type.

How to cook farro

  • Rice method (shorter cook time) for pearled products that have some or all of the bran and husk removed.
  • Pasta method (longer cook time) for whole intact grains that need to simmer longer in water to soften.

Rice Method (Pearled type farro)

Cooking pearled farro on a stovetop similar to rice

spoon mixing farro in a pot over on a stove

  • Boil 2 cups water, 1 cup farro, and salt in a medium saucepan.
  • Cover the pot, then reduce heat to a simmer.
  • Cook until grains are tender but not mushy, about 20 minutes.
  • Drain any excess water, and then use it as a side dish or add to other recipes.

Pasta Method (Whole farro)

Cooking whole farro in a pot of water similar to pasta

whole farro cooking in a pot

  • Rinse the farro with water.
  • Add 1 cup farro to a pot with 3 cups of water.
  • Boil and then reduce heat to a simmer.
  • Cook until the grains are tender, about 30 minutes.
  • For faster cooking, the farro can be pre-soaked in water overnight in the refrigerator. Drain the water, replace it with 3 cups of freshwater, and then cook for 10 minutes.
  • Drain the water and then use as desired.

More farro recipes

The benefit of pre-soaking whole farro

Whole farro still has the bran and outer husk attached to the grain. The protective shield makes it more difficult to cook, but it yields a more nutty flavor and higher fiber content. Allowing it to soak overnight softens the husk and reduces the cooking time significantly to only 10 minutes.

How to Cook Farro

Learn how to cook farro on the stovetop so that you can whole grains with nutrients like protein, fiber, and iron to any meal.
4.60 from 20 votes
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings 4 servings
Course Side
Cuisine Mediterranean


Rice Method (Pearled Farro)

  • 2 cups water
  • 1 cup farro, semi pearled or pearled
  • ¼ teaspoon kosher salt

Pasta Method (Whole Farro)

  • 3 cups water, plus more for rinsing
  • 1 cup farro, whole
  • ¼ teaspoon kosher salt

Pre-Soaking Pasta Method (Whole Farro)

  • 1 cup farro, whole
  • 5 cups water, divided
  • ¼ teaspoon kosher salt


Rice Method (Pearled Farro)

  • Add water, farro, and salt to a medium saucepan. 
  • Bring to a boil, cover and reduce the heat to low and simmer.
  • Cook until tender but not mushy, about 20 minutes. 
  • Drain the water from the farro and serve as desired. 

Pasta Method (Whole Farro)

  • Rinse the farro under cool water in a fine mesh strainer.
  • Add 3 cups water, rinsed farro, and salt to a medium saucepan. 
  • Bring to a boil, and then reduce to medium-low heat to simmer the farro.
  • Cook until farro is tender, about 30 to 40 minutes. 
  • Drain the water from the farro and serve as desired. 

Pre-Soaking Pasta Method (Whole Farro)

  • Cover the grains with 2 cups water in a medium bowl and refrigerate overnight. 
  • Drain the water and then add farro to a medium saucepan. 
  • Add 3 cups of water and salt, bring to a boil, and then reduce to a simmer over medium-low heat. Cook until tender, about 10 minutes.
  • Drain the excess water and then serve.


  • 1 cup dried farro yields about 2 ½ cups cooked.

Nutrition Facts

Serves: 4 servings
Calories 176kcal (9%)Carbohydrates 38g (13%)Protein 4g (8%)Sodium 156mg (7%)Potassium 140mg (4%)Fiber 7g (28%)Calcium 18mg (2%)Iron 1.2mg (7%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

9 Comments Leave a comment or review

  1. JJ says

    I appreciate this post. I’ve switched to a whole foods plant based and am now discovering grains like farro and bulgur. Cooking for two on this diet is a challenge, and creates a lot of extras that I freeze or vacuum pack, so knowing ratios (water > grain) is very helpful. Kudos for mixing up your posts with vegetarian/vegan and (delicious) meat-based meal ideas.

    • Jessica Gavin says

      I would love to hear more about your plant-based diet adventures! So happy that this post helped you prepare the farro.

  2. Theo says

    How much water should I use to prepare 1 cup farro (pasta method) so that no excess liquid remains after cooking? Thank you.

    • Jessica Gavin says

      Yes! Rinse 1 cup of farro, then combine it with 3 cups water. Cook in the rice cooker until tender about 45 minutes.