Your choice: stove, oven or slow cooker
Here are three different ways to prepare the supergrain farro as part of your favorite meal:
- On the stove top
- In the oven
- In a slow cooker
One question that always comes up is about whether you should soak farro before cooking it…
Should I soak farro before cooking it?
Farro cooks faster if you pre-soak it in water. Best that it is cool as is soaks, so you should keep it in the fridge with a lid on the soaker pot. This step is generally unnecessary unless you are cooking the whole grain variety and then it is best to soak it overnight. To soak farro place it in a pot with a tight lid, then pour cold water onto it to completely cover the kernels. Refrigerate covered for up to 24 hours.
The three cooking techniques are outlined below:
- 1 1/2 cups farro
- 4 cups of water, stock or both
- 1/4 tsp of salt
- 1 tbsp. butter or olive oil (your taste and preference)
- Rinse 1 1/2 cups of farro with cold water and drain.
- Place in a medium-sized pot with a lid.
- Add 4 cups of water and/or stock (or combo)
- Add in 1/4 tsp of salt.
- Bring to a boil on high heat on the stove top.
- Reduce heat to low, then re-cover and cook for 25 to 30 minutes
- Taste to test mouth feel - the kernels should be soft, but still chewy.
- Any liquid still in the pot should be drained off.
- Gently fluff the farro in either butter or olive oil.
- Cook times can vary based on the type of farro. Be sure to pre-soak if you using whole grain farro.
- 1 ½ cups farro
- 1 tbsp butter or olive oil (optional)
- 4 cups water
- ¼ tsp. salt
- Preheat oven to 350ºF.
- Bring the water to a boil in a pot or kettle.
- Rinse farro with cold water.
- Put the farro into a medium-sized pot with a tight lid.
- Stir in salt and butter (or olive oil).
- Measure 4 cups of boiling water into the pot with farro.
- Stir and cover.
- Place pot into the oven and cook for 35-40 minutes.
- Test for mouth feel. It should be soft and chewy.
- If after 40 minutes farro is not done to your satisfaction, put back in the oven in 5 minute increments until you happy with texture.
- 1 ½ cups farro
- 1 tbsp butter - or olive oil (optional)
- 5 cups of water, stock or a combo of both
- Measure all ingredients and place them in a slow cooker.
- Cook on high until farro is soft. It should take about two to four hours.
- For the whole grain farro the water will not have been absorbed. If it is semi-pearled or pearled, it will absorb the liquid.
- Drain off any liquid left.