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.
Equipment
- Baking Sheets (to cool the farro!)
Ingredients
For the Farro:
- 1 cup uncooked farro, rinsed
Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice, plus more to taste
- ½ tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup chopped fresh parsley
- 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 - 10 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: Whisk together the olive oil, lemon juice, thyme, garlic, mustard, salt, and several grinds of pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and a pinch of 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.