Farro is now one of the grains I love to cook with because it’s adaptable, nutty, and packed with nutrients. If you’ve ever been asked how to cook farro correctly, you’re not alone. Everyone else is confused over soaking, cooking time, and what kind of farro they’ve bought. In this lesson, I’ll walk you through step-by-step instructions, tips on how to add flavor, and things to avoid so that you’re cooking perfect farro every time.
What is Farro Precisely?
Farro is an old grain with its origins in the Mediterranean region. There are three main varieties:
- Pearled farro (shortest cooking time, bran mostly removed)
- Semi-pearled farro (bran partially intact, moderate cooking time)
- Whole farro (least processed, most time-consuming cooking, often needs soaking)
It’s worth understanding which one you have as cooking times vary.
Pearled Farro
Pearled farro is the most commonly found type in supermarkets. Since most of the bran is already stripped away, it cooks faster—usually 15–30 minutes. Pearled farro does not require soaking and results in a softer, less chewy texture than full farro. This makes pearled farro ideal for quick weeknight meals, soups, and salads.
Whole Farro
Whole or hulled farro is least processed and takes the longest to cook. It’s chewy and nutty and very nutritious, but soaking overnight is typically recommended to save cooking time. Without soaking, whole farro cooks in 45–60 minutes or more until tender. If you like chewy texture in salad or grain bowl, whole farro is worth the effort.
How to Cook Farro on Stove
The stovetop is the most traditional method for cooking farro. Here’s one that works:
- Rinse the grain in a fine-meshed strainer under cold running water to remove dust and starch.
- Optional flavor toast: Dry-sauté rinsed farro in a pan for 2–3 minutes until lightly scented.
- Boil like pasta: Boil 3 cups water or broth for every 1 cup farro. Add salt and flavorings like garlic, onion, or bay leaf.
- Simmer until tender:
Pearled farro: 15–30 minutes
Semi-pearled farro: 25–55 minutes
Whole farro: 45–60 minutes (shorter if soaked overnight)
5. Drain and cool: Drain with a sieve and then spread farro on a baking sheet to stop cooking and prevent mushiness.
How to Cook Farro in Rice Cooker
If you have a rice cooker, it’s almost a guarantee to cook farro:
- Combine 1 cup rinsed farro and 2 ½ cups water or broth.
- Include a sprinkle of salt and optional aromatics.
- Cook on brown rice setting (if your model has one).
- Fluff when done and let rest for 5 minutes.
This method is best applied to pearled and semi-pearled farro since whole farro may have to be soaked in advance.
Can You Cook Farro in an Instant Pot?
Yes, the Instant Pot is a time-saver for whole and semi-pearled farro. Use a 2:1 liquid-to-grain ratio, set the pressure cooker on high for 10 minutes, and allow a natural release for another 5 minutes. Pearled farro doesn’t benefit much from pressure cooking since it already cooks quickly.
Farro Recipes
Once you’ve mastered cooking farro, there are endless ways to use it:
- Soups and Stews: Add farro for a chewy, hearty base.
- Risotto-Style Meals: Replace arborio rice with farro for a nutty version.
- Breakfast Bowls: Mix farro, fruit, nuts, and honey for a nutritious start.
- Stuffed Vegetables: Use farro with herbs and cheese to fill peppers, tomatoes, or squash.
Farro Salad
Perhaps the greatest joy of farro is to employ it in a salad. Cooked farro holds up beautifully when combined with vegetables, fresh herbs, and vinaigrettes. A simple farro salad idea:
- 2 cups cooked farro
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tbsp olive oil + juice of 1 lemon
- Salt, pepper, and fresh parsley
Mix everything together for a crunchy, nutritious salad perfect for lunch or a side dish.
Flavoring and Serving Ideas
Farro is one of those chameleon grains that can roll with large flavors. Here are some ideas to give your farro some oomph:
- Cook it in chicken or vegetable broth, rather than plain water.
- Add onion, garlic, or herbs during simmering.
- Toss cooled farro with parsley, lemon juice, and olive oil to make a fantastic salad.
- Make grain bowls with roasted vegetables and protein using it as the base.
- Substitute rice with farro in soups and risottos for a fuller bite.
Frequently Asked Questions
1. How is the best way to cook farro?
The best approach depends on your type of farro. Pearled farro is easiest to prepare in stovetop simmering as pasta. Whole farro is optimally prepared by overnight soak and pressure cooking.
2. Do I need to soak farro prior to cooking it?
Pearled farro does not need soaking. Whole farro benefits from an overnight soaking, which shortens cooking time and yields a better texture.
3. What is the best season for farro?
Salt is essential, but farro pairs well with Mediterranean flavors like garlic, rosemary, thyme, and lemon. For bolder flavor, cook it in broth instead of water.
4. Is farro healthier than rice?
Farro tends to have more fiber, protein, and micronutrients than white rice, so it’s a preferable option for most diets.
Wrapping Up: Mastering How to Cook Farro
Now that you know how to cook farro with ease, you can bring this nutritious grain into your cooking with confidence. On the stovetop, rice cooker, or Instant Pot, the trick is rinsing, cooking it to the right doneness, and mixing it in with flavors you enjoy. Try farro in soups, grain bowls, or a refreshing farro salad. Once you’ve nailed the basics, farro might just become your go-to grain for both everyday meals and special recipes.
And if you’re already experimenting with other hearty staples like lentils or black-eyed peas, you’ll find farro fits right into the same wholesome, satisfying style of cooking. Once you’ve nailed the basics, farro might just become your go-to grain for both everyday meals and special recipes.
