What are other names for farro?

Spelt, emmer, and einkorn are other names for the grain in English for different sizes, from largest to smallest. Emmer is what you'll find in most American stores. In Italy farro is labeled to denote its size as farro grande, farro medio, and farro piccolo.

Should you rinse farro before cooking?

I recommend rinsing farro under cold water before cooking to remove any debris or excess starch, but it's not absolutely essential. If you're short on time, you can skip this step. Rinsing can improve the final texture slightly.

Should you cover farro while it cooks?

Yes, cover the pot while farro simmers on the stovetop. This helps the grains cook evenly and prevents too much water from evaporating. That said, I've also cooked it uncovered with good results: it's very forgiving.

Can you cook farro like risotto?

Absolutely! Farro makes a good risotto-style dish. Try this Farro Risotto recipe.

Should I salt the water like pasta, or season farro after cooking?

I do both! I add about ½ teaspoon of sea salt to the cooking water, similar to cooking pasta. This seasons the grains from the inside as they absorb water. Then I add another pinch of salt after draining to adjust the final seasoning.

How to Cook Farro (Perfectly Chewy Grains Every Time)

Name: How to Cook Farro (Perfectly Chewy Grains Every Time)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 cup uncooked farro, pearled or semi-pearled (not whole); 3 cups water; 3/4 teaspoon kosher salt, divided; 1 tablespoon butter or olive oil; 2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional; 1 garlic clove, minced, optional

How to Cook Farro (Perfectly Chewy Grains Every Time)

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This basic stovetop farro recipe delivers perfectly chewy, nutty grains that work in countless dishes from salads to soups.

Author: a Couple Cooks
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup uncooked farro, pearled or semi-pearled (not whole)
3 cups water
3/4 teaspoon kosher salt, divided
1 tablespoon butter or olive oil
2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional
1 garlic clove, minced, optional

Instructions

Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water and 1/2 teaspoon of the kosher salt and bring it to a boil.
Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender).
Drain any excess water. Add the additional 1/4 teaspoon salt and the olive oil or butter. If using, stir in the minced garlic and herbs. Taste and add additional salt if desired.

Notes

For hands-off cooking, check out my guide on how to cook farro in an Instant Pot, which is perfect for meal prep.

If you want to cook farro in a rice cooker, use the brown rice setting: this will usually take about 45 minutes.

Find it online: https://www.acouplecooks.com/farro/