How to cook farro? There are two easy and quick methods: for pearled farro, use a pressure cooker and opt for absorption cooking; for precooked farro, cook in plenty of boiling water. Is it better to start with hot or cold water? The choice depends on the technique used.
And then how to season it?
After cooking it, you can add a drizzle of extra virgin olive oil. For an extra touch, try fresh or dried cherry tomatoes, capers, and olives, cheese, aromatic herbs such as basil, mint, thyme, or parsley, or add a vinaigrette based on vinegar and mustard. To create salads, you can enrich it with grilled vegetables, legumes, or nuts. Farro lends itself to many variations, depending on your taste.
RECIPES with farro
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 79.38 (Kcal)
- Carbohydrates 16.53 (g) of which sugars 0.00 (g)
- Proteins 3.44 (g)
- Fat 0.53 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.44 (g)
- Sodium 300.31 (mg)
Indicative values for a portion of 194 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to cook farro?
DOSES per person
For a serving of farro, the recommended amount is 70-80 grams per person if used as a side or main ingredient in salads and one-dish meals. If farro is part of a soup or a dish rich in other ingredients, 50-60 grams per person may suffice.
- 8.8 oz pearled farro
- 2.75 cups water (for absorption cooking – 1 liter for cooking in hot water)
- to taste coarse salt (integral)
Tools
- Pressure Cooker
- Pan high steel
CAUTION when cooking in a pressure cooker: with cereals, it is better not to fill the pressure cooker beyond half its capacity to prevent foam from clogging the safety valve. If foam escapes during cooking, turn off the heat and resume after a few minutes.
How to Cook Pearled Farro
To soak pearled farro, rinse it and leave it in cold water for at least 30 minutes. While not essential, this brief soak helps speed up cooking and achieve a more uniform texture.
What happens if I don’t soak farro?
If you don’t soak farro, cooking times will be longer, and the phytic acid content in the grain will remain intact. Soaking is beneficial because it helps reduce these water-soluble compounds, improving farro’s digestibility and making it more nutritious.
What happens if I don’t rinse farro?
Not rinsing farro may result in the presence of dust or impurities on the grain, which could affect flavor and texture. Additionally, rinsing helps remove traces of pesticides or treatments during processing.
Drain the farro from the soaking water, rinse it under running water.
Place the rinsed farro in the pressure cooker along with the cold water (about 2.5 times the weight of the farro) and salt, close the lid. Turn on the heat, and when the pressure cooker starts to whistle, lower the flame and continue cooking for about 10 minutes.
After turning off the heat, let the pressure cooker release its pressure naturally and open only when the safety lock is lowered. If there is water left, close the pot again and let the grain absorb it, or pour everything into a bowl and let the farro cool, the excess water will be completely absorbed.
Rinse the precooked farro. It’s not necessary to soak it, as impurities will be removed during cooking and the cooking water will be discarded.
Then immerse it in plenty of boiling salted water. Cook for about 10 minutes (or as indicated on the package). Drain and, if needed, season to taste.
STORE cooked farro
To store cooked farro, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days, ready to use for salads, soups, or other quick dishes. Alternatively, it can be frozen in small portions to have it always available: just thaw it in the refrigerator or directly in a pan for an even faster solution.
FAQ (Questions and Answers)
What can you eat with farro?
Farro pairs perfectly with grilled or sautéed vegetables, legumes, shrimp, or cheeses to create light and tasty dishes. It is delicious in cold salads, soups, and stews, or as a base for one-dish meals with fish or meat.
