How to Cook Farro
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.
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.
Tried this recipe?Let us know how it was!