How to Cook Farro the easy way! Mix, bake, and let the oven do the work. Farro’s nutty flavor makes it a delicious addition to any dish.
Quick Tip
Farro is an ancient grain with a nutty flavor and chewy texture.
How To Cook Farro: Bake It Instead!
Baking farro is my absolute favorite way to cook it! It’s so simple—just mix a few ingredients and let the oven do the work. You’ll end up with perfectly chewy grains every time.
After discovering how much I loved baking white and brown rice, I thought, “Why not try this with farro?” After some experimenting, I nailed it—and now, it’s the only way I make it!
Here’s why this method is the best:
- So much easier: No need to stand over the stove.
- Even results: The oven cooks it perfectly every time.
- Less effort: Just set it and forget it.
- Perfect for crowds: Make a big batch without extra hassle.
- Great for meal prep: I love having it ready to add to meals all week long.
Baked Farro Ingredients
- Grab pearled farro for this recipe (whole farro won’t work for this recipe because of its higher liquid absorption). I love this brand and this brand.
- Olive Oil: Adds flavor and prevents sticking.
- Boiling Water: Boil more than needed to ensure you have 4 cups after evaporation.
- Salt: Enhances the flavor.
Ways To Use Cooked Farro
- Side Dish: Serve cooked farro like quinoa, white rice, or brown rice
- Salads: Add to salads for a nutty texture; try Sweet Potato Farro Salad.
- Grain Bowls: Use as a base for bowls like Harvest or Buddha Bowl.
- Soups/Stews: Boost soups like Minestrone or Vegetable by adding farro.
- Burger Patty: Use in place of brown rice in Black Bean Burger.
- Meat Dishes: Add to meatballs, meatloaf, or add into Stuffed Peppers.
- Make a Mediterranean Salad: Replace rice with farro in this Brown Rice Salad.
How To Cook Farro
- Rinse Farro: Rinse well to remove starch and dirt.
- Baking Dish: Use a 9×13-inch dish for even cooking.
- Cover in Foil: Double layer to trap steam for even cooking.
- Resting Time: Let farro rest 10-15 minutes after baking, then fluff with a fork.
Add Flavor To Farro
- Pesto: Toss farro with pesto, pine nuts, and Parmesan.
- Mushroom & Thyme: Mix farro with sautéed mushrooms, thyme, and chicken broth.
- Curried: Prepare the farro with the spices in this Curry Rice.
- Cranberry & Pecan: Add cranberries, pecans, and parsley to farro; dress with Wild Rice Pilaf dressing.
- Customize: Add nuts, seeds, dried fruits, or veggies. More ideas here.
Storage
Storing, Reheating, and Freezing Farro
- Store: Keep in the fridge in a sealed container for 4–5 days.
- Reheat: Add a little water. Warm on the stove for 5 minutes or microwave for 1–2 minutes.
- Freeze: Spread cooled farro on a tray, freeze for 1 hour, then move to a container. Keeps for up to 6 months.
How To Cook Farro FAQs
How Long Does It Take To Cook?
It takes 60 minutes in the oven.
Can I Cook It Ahead Of Time?
Yes! Store cooked farro in the fridge in a sealed container for 3–5 days. Reheat with a little liquid on the stove or in the microwave.
How Do I Know When It’s Done?
It’s ready when it’s tender, but still chewy. Taste a small bite to check.
More Hearty Grain Recipes:
- Barley Soup with tender veggies
- Tabouli with a delicious lemon dressing
- Stuffed Acorn Squash with wild rice and cranberries
- Jennifer Aniston Salad with chickpeas
- Summer Couscous Salad with tomatoes and avocado
How To Cook Farro
Learn How to Cook Farro like a pro with an easy mix-and-bake method for perfect, nutty, and fluffy grains every time!Here’s my all-time favorite 9×13-inch baking dish. It’s featured in these photos.
Equipment
- 9×13-inch baking dish
Ingredients
- Cooking spray
- 2 cups pearled farro see note 1
- 1 tablespoon olive oil see note 2
- 4 cups boiling water see note 3
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray. Bring at least 5 cups of water to a boil in a kettle or large pot.
- Thoroughly rinse the farro under cold water using a fine-mesh sieve. Shake to remove excess water.
- Add rinsed farro, olive oil, and salt to the greased baking dish. Pour in 4 cups of boiling water and stir to combine. Spread the mixture evenly.
- Cover the dish tightly with two layers of foil. Bake in the center of the oven for 60 minutes.
- Remove from the oven and let the dish rest, still covered, for 10–15 minutes. Fluff the farro with a fork before serving.
Video
Recipe Notes
Note 1: Use pearled farro (bran is removed) so it cooks correctly. I love this brand and this brand.
Note 2: Swap olive oil with any preferred oil or butter for flavor and to prevent sticking. Don’t leave it out!
Note 3: Boil extra water to ensure 4 cups remain after evaporation. Accurate water measurement is crucial for perfect farro.
Resting Time: Resting lets farro absorb extra moisture, creating a fluffy texture. Avoid skipping this step to prevent mushiness.
Storage: Store cooked farro in the fridge in an airtight container for 3–5 days. Reheat with a little liquid on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Sodium: 197mg | Fiber: 5g | Sugar: 0.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
