How to Cook Farro
Learn how to cook farro on the stovetop so that you can whole grains with nutrients like protein, fiber, and iron to any meal.
Prep Time
5
mins
Cook Time
20
mins
Total Time
25
mins
Course:
Side
Cuisine:
Mediterranean
Servings:
4
servings
Calories:
176
kcal
Rice Method (Pearled Farro)
-
2
cups
water
(480ml)
-
1
cup
farro
(180g, 6 1/4 ounces) semi pearled or pearled
-
1/4
teaspoon
kosher salt
Pasta Method (Whole Farro)
-
3
cups
water
(720ml) plus more for rinsing
-
1
cup
farro
(180g, 6 1/4 ounces) whole
-
1/4
teaspoon
kosher salt
Pre-Soaking Pasta Method (Whole Farro)
-
1
cup
farro
(185g, 6 1/2 ounces) whole
-
5
cups
water
(1.2L) divided
-
1/4
teaspoon
kosher salt
Rice Method (Pearled Farro)
-
Add water, farro, and salt to a medium saucepan.
-
Bring to a boil, cover and reduce the heat to low and simmer.
-
Cook until farro is tender but not mushy, about 20 minutes.
-
Drain the water from the farro and serve as desired.
Pasta Method (Whole Farro)
-
Rinse the farro under cool water in a fine mesh strainer.
-
Add 3 cups water, rinsed farro, and salt to a medium saucepan.
-
Bring to a boil, and then reduce to medium-low heat to simmer the farro.
-
Cook until farro is tender, about 30 to 40 minutes.
-
Drain the water from the farro and serve as desired.
Pre-Soaking Pasta Method (Whole Farro)
-
Cover the grains with 2 cups water in a medium bowl and refrigerate overnight.
-
Drain the water and then add farro to a medium saucepan.
-
Add 3 cups of water and salt, bring to a boil, and then reduce to a simmer over medium-low heat. Cook until tender, about 10 minutes.
-
Drain the excess water and then serve.
-
1 cup dried farro yields about 2 1/2 cups cooked.
Calories:
176
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Sodium:
156
mg
|
Potassium:
140
mg
|
Fiber:
7
g
|
Calcium:
18
mg
|
Iron:
1.2
mg