Farro
Farro is a catchall for three wheat species and can come with the bran attached (whole farro) or with some removed (semi-pearled) or fully removed (pearled farro). This method works for all three options. You can skip precise water-to-grain ratios and cook farro like pasta in a pot of salted, boiling water. Cook it until it’s al dente, drain, then add to soups, salads, grain bowls and so much more for nutty flavor and a chewy bite.
Ingredients
- Salt
- 1cup whole, semi-pearled or pearled farro (see Tip)
Directions
Fill a saucepan three-quarters of the way with water, salt generously and bring to a boil.
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.)
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.
Notes
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 1 gramCalories: 147Saturated Fat: 0 gramsUnsaturated Fat: 1 gramSodium: 101 milligramsSugar: 3 gramsFiber: 5 gramsCarbohydrate: 31 gramsProtein: 6 grams