Farro (1)
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  • Food: Nutty Farro
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Let’s talk about nutty farro for a moment. Have you given it a shot? Farro is a millet-like whole grain that has been farmed for millennia.

It is possible that it is the world’s oldest cultivated grain. It’s even been discovered in Egyptian tombs.

Farro is one of my favorite grains because of its rapid cooking time, nutty flavor, and delicious chewy texture. Salads and soups with farro are robust and filling. It’s even better if you toss in some garlic and olive oil while it’s still warm.

Wild rice, brown rice, quinoa, and other whole grains can all be replaced with farro. It’s a good source of protein, iron, and fiber from plants.

It also freezes and defrosts nicely. As a result, you can create a large amount to savor over the next months.

Today, I’m debunking some common farro myths and revealing my go-to farro preparation method. Continue reading to learn more about farro!

Some Information about Nutty Farro

FAHR-oh is how Farro is pronounced. It sounds similar to the Egyptian pharaoh, although the initial syllable has a stronger “ah” sound. I’m not sure if I’ll ever get it right.

Because farro contains gluten, it is not suitable for celiacs. Farro is an ancient wheat variety. It may be tolerated better by persons with gluten intolerance than regular wheat, but try at your own risk.

Farro is one of three whole grains classified as belonging to the Triticum genus. The name farro is most commonly used in the United States and Europe to refer to emmer wheat, also known as farro medio, medium farro, or Triticum dicoccum.

Einkorn (also known as farro piccolo, little farro, or Triticum monococcum) and spelled are examples of farro (also known as farro grande, large farro or Triticum spelta).

Farro can be completely untreated (whole) or somewhat processed. True whole-grain farro keeps all of its nutrients and fiber, but it’s difficult to come by and takes longer to prepare.

Because the outer layer of the bran has been removed, pearled farro contains less fiber and nutrients yet cooks faster. Because semi-pearled farro is in the middle, it’s minimally processed and cooks at a medium rate.

Typically, your farro bag will not specify whether it is pearled, semi-pearled, or whole. Isn’t it aggravating? The only difference is the cooking time because we’re going to simmer the farro in a lot of water until it’s done.

Farro Cooking Instructions

Farro yum (1)
Food: Nutty Farro (Source: The Kitchen)

The basic recipe can be seen below. The secret to preparing farro is to cook it in a lot of water, which keeps the starches from making it sticky.

The extra water also allows you more cooking time flexibility (you won’t run out of water before the farro is done, even if it takes longer than intended).

Here are some additional notes and suggestions:

  • To bring out the taste of the farro, add some salt to the water before cooking.
  • Farro that has been pearled will take about 15 minutes to cook, whereas farro that has been semi-pearled or whole processed will take 25 to 40 minutes.
  • Some recipes call for soaking whole-grain farro overnight in water. I’ve never soaked anything and always cook for as long as it takes.
  • Season with salt and pepper to taste. Stir in a splash of olive oil and a small garlic clove for an even more delicious flavor (pressed or minced).

Nutty Farro

Time to prepare: 5 minutes

Time to cook: 25 minutes

30 minutes in total

Yield: 3 cups

This simple approach will teach you how to prepare delicious farro. Cooked farro yields twice as much as raw farro. This recipe makes 2 cups of cooked farro when followed exactly as indicated. As needed, multiply.


  • 1 cup dry farro
  • 4 cups water
  • ΒΌ teaspoon fine salt, to taste
  • Optional flavorings: Light drizzle of extra virgin olive oil and 1 small clove of garlic (pressed or minced)


Farro yummy (1)
Food: Nutty Farro (Source: The Kitchen)
  1. Under cool running water, rinse the farro in a fine-mesh sieve (this step is important to remove any dust and excess starch).
  2. Combine the rinsed farro with at least 4 cups of water in a medium saucepan, or enough to cover the farro by several inches. Toss in the salt. Over medium-high heat, bring the water to a boil, then reduce the heat as needed to maintain a gentle simmer.
  3. Cook until the farro is soft but still chewy when you bite into it. Farro that has been pearled will take about 15 minutes, whereas unprocessed farro would take between 25 and 40 minutes. Drain thoroughly.
  4. While the farro is still hot, stir in the olive oil and garlic if desired. As needed, season with a pinch or two more salts. As desired, serve.


  • STORAGE SUGGESTIONS: The farro will keep for up to 4 days in the refrigerator. Farro can also be frozen in little parts for up to 6 months. I simply place frozen farro in a microwave-safe bowl and heat until defrosted. Alternatively, gently drop the frozen farro into a pot of boiling water and cook until barely warm, then drain well.