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.
Servings: 12 servings (6 cups)
Cost: $2.20
Equipment
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
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