I remember the first time I swapped rice for farro-I was looking for something that felt hearty and wholesome, but still easy enough to make consistently. What I didn't expect was how amazing it would be: nutty, chewy, and somehow cozy and fresh at the same time.
After testing farro a dozen different ways, here's what I figured out: the method matters. If you want fluffy, flavorful grains with just the right amount of bite, skip the rice-style absorption method.
We're doing it "pasta-style," and it makes all the difference.
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 like brown rice-but with a personality.
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.
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.
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! ♡
Print
How to Cook Farro
- Total Time: 30 minutes
- Yield: about 3 cups cooked from 1 cup dried. 1x
Description
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.
Ingredients
1 cup farro
8 cups of water
Sea salt
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side-Dish, How-To
- Method: Boiled (Pasta Method)
- Cuisine: Mediterranean
Leave a Reply