It’s interesting- farro seems more akin to rice, but you actually cook it like a pasta. Essentially, you just need to oil it in water and drain it to cook. Here are a few extra steps/tips to really bring out the flavor of farro. I mean… if you’re cooking with it, you want to make sure it’s natural flavor really comes out, right?
How to Cook Farro (Easy & Flavorful!)
1 cup farro
3-5 cups water
heaping 1/2 teaspoon sea salt
1 teaspoon olive oil
Preheat oven to 375. Place farro on a baking sheet or oven-proof braiser (I like to use my braiser or oven proof cast iron here so I can keep it all in one dish for easy cookng and cleaning). The farro should not stack on it itself and should be in one even layer touching the bottom of the pan. Bake for 7 minutes, until fragrant and slightly browner.
Place over medium heat and add in a generous amount of water (you can’t do too much since you’ll be draining). I boil my water in my teapot and then add it in to the pot; while I’m not sure this is 100% necessary, the first recipe i read about how to cook this suggested this and so I always have. Add in sea salt and olive oil.
Boil uncovered for 30 minutes, until farro is a bit chewy and just a tiny bit soft. Drain excess water. Serve or store in an airtight container for later use. You can serve this plain, with some toasted nuts, or with veggies. Stay tuned for more recipes using farro.
P.S. Apparently you can cook farro in the instant pot (12 minutes on high pressure)- I haven’t tried that out yet but plan to!