Don’t know how to cook farro? Our experts at Bob’s Red Mill can help! Take a culinary voyage to the Mediterranean with farro, a hearty grain that was a mainstay of the daily diet in ancient Rome. Some folks call farro the original ancestor of all other wheat species, the "mother of all wheat." It has a nutty flavor and chewy texture perfect for stews, salads, and more. These instructions are printed on our labels of Organic Farro. Cook farro the old fashioned way, or if you need dinner in a flash, try the quick-cooking method for grains that are ready to eat in just 10 minutes. Below are step-by-step instructions on how to cook farro like a pro.
Cooked farro can be enjoyed a number of different ways. Its nutty flavor and chewy texture is delicious in a salad of lemon juice, feta and fresh herbs, or it can be served with just a light drizzle of olive oil. However you choose to cook farro, we know you'll love the flavor with just about anything you pair it with.
Bring 2 quarts of water or broth to a boil in a pot with salt. Add rinsed farro, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain off cooking water, then serve.
Pre-Soak Method
Cover farro with water or vegetable broth and soak in the refrigerator overnight, then drain. Place in a pot and add 3 cups water or stock (enough to cover the grains). Bring to a boil; reduce heat to medium-low and simmer for 10 minutes. Drain excess liquid and serve.
Slow Cooker
Place rinsed farro, 4 cups water and salt into a slow cooker. Cover and cook on low for 2–2 ½ hours or high for 1 ½ hours. Drain excess water and serve.
Multi-Cooker
Place rinsed farro, 3 cups water and salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 12 minutes. Quick release the pressure. Drain excess water and serve.
