How To Cook Farro
Learn how to cook farro, a nutritious grain that’s a long-time staple of rustic Italian cuisine and a tasty alternative to pasta and rice.
Farro has been a staple of Italian cuisine for centuries, and its mild nutty flavor, distinctive texture and endless versatility have boosted its popularity throughout Europe and North America as well.
Rich in fiber, magnesium and B vitamins, farro is a healthy alternative to pasta and rice that can be combined with countless other ingredients to make everything from main dishes to desserts.
What is farro?
Often referred to as an ancient grain, the word farro (pronounced FAHR-oh) is actually a common term used for three ancient varieties of wheat. These varieties were originally cultivated in an area of the Middle East known as the Fertile Crescent which included the ancient region of Mesopotamia.
Much of the farro in today’s markets however is grown in central and northern Italy, and because it thrives in a high-altitude, barren environment, it’s usually free of chemical pesticides and fertilizers.
The three varieties of farro are:
In addition to the different varieties of farro, there are also differences in how the grains are processed after harvesting.
Pearling is a common method of removing the grain’s inedible hull, but some of the bran and germ is lost in the process. Farro can be either semi-pearled (semi-perlato) or pearled (perlato).
Whole-grain farro is hulled using a less abrasive process which leaves the bran and germ intact.
Semi-pearled and pearled farro cooks much more quickly than whole-grain and is the type most frequently found in U.S. markets.
Whole-grain farro often requires overnight soaking and about an hour of cooking time.
How to cook farro
It’s best to follow the cooking directions on the package, but we’ve had good luck cooking several different brands of semi-pearled and pearled farro using the following method:
- Measure the appropriate number of servings into a colander and give it a quick rinse.
- Transfer to a medium saucepan and add enough broth, salted water or a combination of the two to cover it by about one inch.
- Bring the mixture to a boil for one minute, stir, then reduce the heat to a moderate simmer.
- Cook until the farro is al dente (20 to 30 minutes), giving it an occasional stir.
- Start testing for doneness after about 15 minutes and test every 3 to 5 minutes thereafter.
- Once the farro is cooked to your liking, drain any liquid that hasn’t been absorbed and fluff with a fork.
- To prevent sticking, add some butter or extra-virgin olive oil, or, if making a cold salad with farro, rinse with cool water.
Cooked farro should be covered and refrigerated and will keep for three to five days, depending on what other ingredients might be included in your recipe.
- Caprese Chicken Farro Bowl
- Farro with Sausage, Mushrooms, and Shallots
- Strawberry Basil Farro Salad (from Bob’s Red Mill)
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