How to Cook Farro (Perfectly Chewy Grains Every Time)
This basic stovetop farro recipe delivers perfectly chewy, nutty grains that work in countless dishes from salads to soups.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Yield
- 4
Ingredients 6
- 1 cup uncooked farro, pearled or semi-pearled (not whole)
- 3 cups water
- ¾ teaspoon kosher salt , divided
- 1 tablespoon butter or olive oil
- 2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional
- 1 garlic clove, minced, optional
Method 3
- 01
Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water and ½ teaspoon of the kosher salt and bring it to a boil.
- 02
Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender).
- 03
Drain any excess water. Add the additional ¼ teaspoon salt and the olive oil or butter. If using, stir in the minced garlic and herbs. Taste and add additional salt if desired.
Provenance
- recipe-clones/acouplecooks-data
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