How to Cook Farro
Yield: 4 servings
Calories: 176kcal
Learn how to cook farro on the stovetop so that you can whole grains with nutrients like protein, fiber, and iron to any meal.
Ingredients
Rice Method (Pearled Farro)
- 2 cups (480 ml) water
- 1 cup (180 g) farro, semi pearled or pearled
- ¼ teaspoon kosher salt
Pasta Method (Whole Farro)
- 3 cups (720 ml) water, plus more for rinsing
- 1 cup (180 g) farro, whole
- ¼ teaspoon kosher salt
Pre-Soaking Pasta Method (Whole Farro)
- 1 cup (185 g) farro, whole
- 5 cups (1.2 L) water, divided
- ¼ teaspoon kosher salt
Special Equipment
Instructions
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.
Notes
- 1 cup dried farro yields about 2 1/2 cups cooked.
Nutrition
Calories: 176kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 156mg | Potassium: 140mg | Fiber: 7g | Calcium: 18mg | Iron: 1.2mg
Recipe Link