If you’ve fallen in love with quinoa or millet, it’s time to meet farro—a hearty, ancient grain with a satisfying chew and rich, nutty flavor. Ideal year-round yet especially cozy in autumn, farro pairs beautifully with squash, kale, apples, and warming herbs like sage and thyme.

Learn how to cook farro perfectly (on the stove and in a rice cooker), get meal prep tips, and discover my favorite ways to use it in salads, bowls, soups, and more.

What Makes Farro Special

Farro, an ancient wheat grain, stands out for its:
– Chewy, nutty texture that holds up in hearty dishes
– Whole-grain goodness packed with fiber and plant-based protein
– Versatile pairing with produce like roasted vegetables, fresh herbs, and tangy dressings
– Seasonal adaptability—tasty with summer tomatoes or winter squash

2. Stovetop Cooking Method — Step by Step

1. Rinse farro thoroughly in a fine-mesh sieve under cold water.

2. Bring water to a boil in a pot (like cooking pasta). Salting is optional.

3. Add farro, reduce heat, and simmer until tender with a slight bite. Omit precise water ratios—just cook to your preferred texture.

4. Drain well in a colander.

5. Spread out to dry: Use a baking tray or plate and let rest 20 minutes to stop steaming and avoid mushiness.

6. Store or serve: Once cool, refrigerate or enjoy it immediately!

Timing:

• Pearled farro: ~15 min

• Semi-pearled: ~20–30 min

• Whole farro: ~35–45 min

–– Tip: taste test after 15 minutes, adjust as needed

3. Rice Cooker Method

Prefer a hands-off approach? Use your rice cooker:

• Recommended model: Zojirushi NS‑TSC10

• Setting: Use “brown rice” mode (about 45 min)

• Grain type matters: Stick to the same timing based on pearled/semi/whole farro

• Finish: Toss with a favorite dressing or herbed vinaigrette

4. Farro Meal Prep Tips

• Batch-cook & freeze:
  Cool in a single layer, freeze for 2+ hours, then store in airtight bags.
  Keeps 5 days in the fridge or much longer frozen.

• Dress right before serving:
  Coat plain farro with lemon vinaigrette, cilantro-lime, or chimichurri just before eating.
  For leftovers, refresh with citrus juice, salt, and pepper.

• Know your grain:
  Check package labeling (pearled/semi/whole) to hit your ideal texture.

5. Favorite Farro Recipes & Serving Ideas

Build on simple cooked farro:

🍋 Lemon Herb Farro

Thin lemon vinaigrette + fresh herbs. Optionally toss in crumbled feta, dried cherries, nuts. Serve warm or cold with grilled veggies or as a hearty side salad.

🥗 Salad & Bowl Inspiration

Start with farro, then add:

• Roasted veggies: butternut squash, broccoli, Brussels sprouts

• Greens: kale, spinach, or arugula

• Protein: roast chickpeas, tofu, beans

• Dressing or sauce: tahini, tzatziki, hummus

Also works great stirred into brothy veggie soups or grain salads.

Conclusion

Farro is a culinary blank canvas—warm, chewy, nutritious, and endlessly adaptable. With basic cooking methods and smart prep tips, you can easily build satisfying bowls, salads, or cozy soups around it.