How to Cook Farro
Serves 4
Learn how to cook farro perfectly every time! Toss it with the zippy lemon dressing and herbs listed below, or add it to salads, bowls, soups, and more.
Ingredients
For the Farro:
- 1 cup uncooked farro, rinsed
Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon juice, more to taste
- 1/2 tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup chopped parsley
- pinch of red pepper flakes, optional
Instructions
- Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
- Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
- Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.
Notes
Store cooked farro in the fridge for up to 5 days. To freeze farro, first freeze it on a single layer on a baking sheet, then transfer to a freezer container.