How to Cook Farro
Cooking farro like pasta is the easiest way to get that perfectly chewy texture every time. If you've ever ended up with mushy or undercooked farro, it's probably the method, not the grain. After testing different ways to cook it, I've found that this approach is the most reliable and completely foolproof.
What is Farro?
It's nutty, slightly chewy, and has enough texture to make your grain bowls, salads, or soups very hearty and delicious. It's similar to brown rice. You can serve it warm or cold, and it won't get mushy on you. There are a few types: pearled, semi-pearled, and whole, but pearled farro is the one most grocery stores carry, and it cooks the fastest.
The Pasta Method: Why It's a Game-Changer
Cooking Farro like rice (i.e., measuring water to grain and letting it absorb) traps all that starchy water. The result? A softer, slightly wetter farro. Not bad, just...meh.
But when you cook it like pasta, in a big pot of boiling salted water, you give the grains space to move, breathe (not literally), and release that extra starch. Then, you drain it. Boom. You get light, fluffy farro with the perfect texture every time.
How to Cook Farro
- Bring a pot of water to a boil, just like you would for pasta. Salt it generously, don't be shy here.
- Meanwhile, rinse your farro under cold water in a fine mesh sieve (optional).
- Add the farro to the boiling water. Boil uncovered for 20-30 minutes, depending on the type (start checking at 20).
- Drain the farro in a colander once tender but still chewy.
- Spread it out on a sheet pan to steam-dry if you want that extra fluff factor (especially helpful for salads or meal prep).
Farro is especially great in Mediterranean-style recipes because it plays so well with olive oil, lemon, herbs, roasted veggies, or a swipe of garlicky tahini. But honestly? It's versatile enough to use however you want.
If you want to learn how to meal-prep farro, I have a meal prep guide on how to cook, portion, and freeze grains (including farro).
I love mine simply dressed with lemon, olive oil, and a pinch of sea salt. How did you enjoy your farro? Let me know in the comments! ♡
PrintHow to Cook Farro
This easy stovetop farro recipe uses the pasta method to get light, fluffy, perfectly chewy grains every time-no mush, no stress. Ideal for meal prep, grain bowls, and Mediterranean-style salads.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: about 3 cups cooked from 1 cup dried. 1x
- Category: Side-Dish, How-To
- Method: Boiled (Pasta Method)
- Cuisine: Mediterranean
Instructions
- In a large pot, bring 8 cups of water to a boil. Add sea salt.
- While the water heats, rinse 1 cup of farro under cold water using a fine mesh sieve.
- Add the rinsed farro to the pot. Boil uncovered for 20-30 minutes, or until tender but still chewy.
- Drain farro in a colander, then spread it out on a sheet pan to let the steam escape. This helps the grains dry out and stay fluffy.
- Use immediately in salads, soups, or bowls-or let cool completely and store for later.
Nutrition
- Serving Size: ⅔ cup cooked
- Calories: 140
- Sugar:
- Sodium: 25.2 mg
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: