Farro
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes (or up to 1 hour, if using whole farro)
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1cup whole, semi-pearled or pearled farro (see Tip)
Nutritional analysis per serving (4 servings)
147 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a saucepan three-quarters of the way with water, salt generously and bring to a boil.
- Step 2
Add the farro to the boiling water, decrease heat to maintain a simmer and cook until tender but still chewy, with a similar texture to al dente pasta, 15 to 20 minutes for pearled, 20 to 25 minutes for semi-pearled and 50 to 60 minutes for whole. (Timing can vary widely across brands because pearling isn’t standardized, so tasting is the best way to see if the farro is done.)
- Step 3
Rinse under cold water to remove exterior starch. If using the farro cold for salads, spread it out on a baking sheet to cool to help prevent clumping. Cooked farro will keep in the fridge for up to 5 days. To freeze, place the sheet pan of cooled farro in the freezer; once firm, transfer farro to a freezer bag and freeze for up to 3 months.
- Read your package of farro to see what type you’re using. Quick-cooking pearled farro has soft, rounded edges and is widely available in grocery stores. Whole farro is darker, with pointy edges, and takes longer to cook; you can boil it straight, or soak it overnight then simmer for 20 to 25 minutes. Semi-pearled farro lies somewhere in between, and doesn't require soaking.
Private Notes
Comments
I was recently in Italy and had the most delicious farro salad. It had tomatoes, zucchini and red onions with oil and vinegar. Delicious. When I got home I bought farro and made the dish. Didn’t know you can freeze it. Thank you NYT cooking.
I first came across farro in my grocery store with the different brands and types risotto rice. This recipe doesn't specifically mention it but the farro is Italian, which might make it easier to find. Depending on the size it's actually einkorn, emmer or spelt. Spelt is the most commonly available near me. I've used it to make something similar to a risotto, but it does not behave at all like arborio or carnaroli. I've used hard red wheat as a substitute for farro and it was quite similar.
Cooking farro in the pressure cooker saves water, energy and time. Ten minutes or less , depending
I like to toast it in a dry pan for a few minutes before cooking. It brings out the flavor.
Started using farro a few years ago in salads, and now it's hands-down my wife's favorite add-in grain. As with the salad in Antonia's note, a vinaigrette seems to be the best dressing. My main note: don't believe the timing on the package, and do what the NYT recipe says: taste it to see if it's ready. You might like it more al dente or softer than other folks. Up to you: farro is very forgiving, so 5 minutes more or less won't ruin it!
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