Farro is considered a healthy grain that is high in protein, fiber, and B Complex vitamins. It’s fairly low in gluten.
When cooked, farro looks a bit like barley but it has a chewier texture. That chewy texture remains even after long-cooking so it’s great in soups and stews where it doesn’t get inflated and soggy the way rice or barley can.
Things to Make with Farro
As mentioned, farro is great in soup. Here’s a delicious recipe for Beef and Farro Soup. It’s like Beef Barley but using farro makes for more texture since it tends to stay chewy even when in soup for a long time.
You can speed up the cooking time for farro by soaking it in cool water. But since it does’t take that long to cook farro without soaking it I don’t usually soak it.
To soak farro measure it into a pot with a tight-fitting lid. Add enough cold water to completely submerge the grain. Put the lid on the pot and refrigerate for 8-24 hours.
How to Cook Farro:
In terms of portion sizes, farro doesn’t expand as much as rice or barley. So I tend to make a bit more than I would other grains. Where I would have started with 1 cup of uncooked rice or barley, I’ll use 1 and 1/2 cups of uncooked farro.
Note: There are different kinds of farro out there (whole grain, pearled, semi-pearled, and different varieties too) and it’s not always easy to tell which kind you have. This means that cooking times aren’t exact. I’m giving the cooking times that were needed for the Bob’s Red Mill Farro. Other farros may take a little less or a little longer to cook. Generally, for oven-cooked farro 30-45 minutes.
Don’t worry too much about this large range of time though. Farro doesn’t get mushy when overcooked so if you plan for the longer amount of time and yours is ready sooner, it won’t hurt to keep cooking it for awhile. And if it’s ready earlier than you thought and you don’t need it yet, it reheats exceptionally well in the microwave.
And now, here are the instructions for cooking farro cooked in the oven.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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