Farro is a wholesome, nutty grain that brings a delightful chewiness and earthy flavor to any dish. With just 30 minutes from start to finish, it’s a quick and satisfying way to add depth to your meals.
Its hearty texture pairs beautifully with roasted vegetables, fresh herbs, or a tangy vinaigrette, making it a versatile star in your kitchen.
This ancient grain is not only delicious but also packed with nutrients, offering a rich, satisfying bite that keeps you full and energized.
Whether you’re tossing it into a salad or serving it as a warm side, farro’s subtle sweetness and robust texture will elevate your cooking effortlessly. Ready in under half an hour, it’s the perfect addition to your weeknight repertoire.
Ingredients for Perfect Farro
- For the Farro:
- 1 cup uncooked farro, rinsed (pearled, semi-pearled, or whole)
- For the Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice, plus more to taste
- ½ tablespoon fresh thyme leaves (or substitute ½ teaspoon dried thyme)
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- ½ cup chopped fresh parsley
- Red pepper flakes, optional (for a hint of heat)
Step-by-Step Instructions
- Cook the Farro: Fill a medium pot halfway with water and bring to a boil. Add the rinsed farro, reduce the heat to a simmer, and cook until tender but still chewy (al dente). Cooking times vary: 10-20 minutes for pearled farro, 20-30 minutes for semi-pearled, and up to 40 minutes for whole farro.
- Drain and Cool: Drain the farro in a colander, then spread it onto a large plate or sheet pan. Let it cool and dry for 20 minutes to prevent it from becoming mushy.
- Make the Dressing: In a large mixing bowl, whisk together the olive oil, lemon juice, thyme, grated garlic, Dijon mustard, salt, and several grinds of black pepper.
- Combine and Toss: Add the cooled farro to the bowl with the dressing and toss until evenly coated. Stir in the chopped parsley and a pinch of red pepper flakes (if using).
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or store in the refrigerator for later.
Creative Serving Suggestions for Farro
Farro is incredibly versatile! Serve it as a warm side dish alongside roasted chicken or grilled fish, or use it as a base for a hearty grain bowl. Top with roasted vegetables, crumbled feta, and a drizzle of tahini for a satisfying meal. You can also toss it into salads for added texture and nutty flavor.
How to Store and Reheat Your Farro?
Store cooked farro in an airtight container in the fridge for up to 5 days. To reheat, simply warm it in a skillet with a splash of water or broth to keep it moist. Alternatively, enjoy it cold in salads or as a quick, ready-to-eat side dish.
Easy Recipe Variations to Try
Switch up the flavors by swapping the lemon herb dressing for a balsamic vinaigrette or a creamy yogurt-based sauce. Add toasted nuts like almonds or walnuts for crunch, or mix in dried cranberries or apricots for a touch of sweetness. For a heartier dish, stir in cooked chickpeas or shredded rotisserie chicken.
Time-Saving Tips for Perfect Farro
To save time, cook a larger batch of farro at once and store it for future meals. Use a rice cooker or Instant Pot for hands-off cooking—just add farro and water, and let the appliance do the work. Prepping the dressing ingredients ahead of time also speeds up the process.
Essential Equipment for Cooking Farro
A medium-sized pot with a lid is all you need for stovetop cooking. For even easier prep, consider using a rice cooker or Instant Pot, which ensures perfectly cooked farro every time. A fine-mesh strainer is handy for rinsing the grains before cooking.
How to Cook 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.