Learn How to Cook Farro From Start to Finish

What Farro Is and Why You Should Know How to Cook It

Farro is a grain that's been around for thousands of years. It's made from a type of wheat that people have grown since ancient times in places like the Mediterranean and Middle East. Today, you can find it in grocery stores across North America, usually in the same section as rice and other grains.

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The grain itself looks like a smaller, rounder version of regular wheat berries. It has a nutty flavor that works well in salads, soups, side dishes, and even breakfast bowls. Unlike refined grains, farro retains much of its outer layer, which means it keeps more fiber and nutrients. According to the U.S. Department of Agriculture, one cooked cup of farro contains about 7 grams of fiber and 7 grams of protein—making it a solid choice for anyone looking to add substance to a meal.

There are actually three different types of farro you might encounter: whole farro (also called spelt), pearled farro, and semi-pearled farro. Whole farro takes the longest to cook because the outer bran layer is intact. Pearled farro has most of the bran removed, so it cooks faster—usually in 20 to 30 minutes. Semi-pearled is somewhere in between. Most people new to cooking farro start with pearled or semi-pearled because the cooking time is more forgiving.

Learning to cook farro opens up real possibilities in the kitchen. It's versatile enough to work in nearly any dish where you'd use rice or another grain, but it has its own personality. The texture is slightly chewy and firm, which means it holds up well in cold salads without turning mushy. This makes it worth understanding from the ground up.

Takeaway: Farro is a nutrient-dense grain available in three forms. Pearled farro is the most beginner-friendly option because it cooks in about 20 to 30 minutes and doesn't require advance soaking.

Selecting and Storing Farro Before You Cook

Before you even think about the cooking process, you need to know what to look for when buying farro and how to keep it in good condition. Most conventional grocery stores stock farro in their grain section, usually near the rice and quinoa. If you can't find it there, check the bulk section or the natural foods aisle. Some specialty stores and online retailers also carry multiple varieties and brands.

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When selecting farro, look at the packaging or bulk bin carefully. The grain should look clean and uniform in color. You're looking for whole grains without a lot of dust or debris mixed in. If buying from bulk, make sure the container looks well-maintained and that there's not a strong stale smell. Price varies by type and source, but expect to pay somewhere between $1.50 and $4.00 per pound depending on where you shop and whether you're buying organic.

Storage matters more than people realize. Farro keeps longer than many other whole grains because of its protein content and the way it's structured. In a cool, dry pantry, uncooked farro stays good for 6 to 12 months. In the refrigerator, it can last longer—sometimes up to two years. The key is keeping it away from heat, humidity, and direct light. An airtight container or sealed bag works best. If you notice a musty or off smell, that's a sign the farro has gone bad and shouldn't be used.

Once you've cooked farro, storage rules change slightly. Cooked farro lasts about 5 days in the refrigerator in an airtight container. You can also freeze cooked farro for up to three months. Many home cooks make a big batch on the weekend and portion it out for meals throughout the week. This strategy works well because farro doesn't break down or get mushy the way some grains do when stored.

Takeaway: Buy farro from the grain section of your grocery store, store it in an airtight container away from heat and light, and keep cooked farro in the refrigerator for up to 5 days or freeze for up to 3 months.

Rinsing and Preparing Farro for the Cooking Process

Many people skip the rinsing step when cooking grains, but with farro it's actually worthwhile. Rinsing removes dust, debris, and sometimes a thin coating of powder that accumulates during processing and storage. It takes only a minute and can improve both the flavor and texture of your finished dish.

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Here's the process: Place your measured farro in a fine-mesh strainer or colander. Hold it under cool running water and gently stir the grains with your fingers for about 30 seconds to a minute. You'll see the water that drains off become clearer as you continue rinsing. Once the water runs mostly clear, you're done. Some grains may float at first—that's normal and they'll sink as they absorb water.

After rinsing, you have a choice about whether to soak farro before cooking. Soaking is optional, not required. Whole farro benefits from soaking because the intact outer layer takes longer to soften, and soaking can reduce cooking time by 10 to 15 minutes. To soak, cover rinsed farro with water and let it sit for 30 minutes to 2 hours. If you soak it, drain the soaking water before cooking. Pearled and semi-pearled farro cook quickly enough that soaking isn't necessary, though it won't hurt if you choose to do it.

There's also the matter of toasting farro before cooking, which is optional but adds depth to the nutty flavor. To do this, place rinsed (and drained if soaked) farro in a dry skillet over medium heat for 2 to 3 minutes, stirring occasionally, until it smells toasty and a few grains begin to pop slightly. This extra step takes about the same time as soaking but gives you a noticeably different taste profile. It's particularly good if you're using farro in a neutral dish where you want the grain itself to be the star.

Takeaway: Rinse farro under cool water for about a minute. Soaking is optional for pearled farro but recommended for whole farro. Toasting in a dry skillet for 2 to 3 minutes adds flavor but isn't required.

Cooking Farro Using the Boiling Water Method

The most common and straightforward way to cook farro is the boiling water method. This is similar to cooking pasta or rice, and it's hard to get wrong once you understand the basic ratio and timing. The standard ratio is 1 cup of farro to 3 cups of water or broth. This ratio works well for pearled and semi-pearled farro, which are the most common types available.

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Start by bringing your water or broth to a rolling boil in a pot. Broth—vegetable, chicken, or even mushroom—adds more flavor than plain water, so it's worth considering if you have it on hand. Once the liquid is boiling, add your rinsed farro and stir to prevent sticking. Reduce the heat to a simmer (medium or medium-low depending on your stove) and cover the pot partially with a lid or leave it uncovered—both work fine, though a partial lid helps contain splashing without trapping too much steam.

Pearled farro typically cooks in 20 to 30 minutes. You can test it starting at the 20-minute mark by tasting a grain or two. The finished texture should be tender but still have a slight firmness when you bite into it—not mushy. Semi-pearled farro falls somewhere between 25 and 35 minutes. Whole farro takes the longest, usually 40 minutes to an hour if not soaked, or 30 to 40 minutes if soaked first. The exact time depends on your stove and the specific type you're cooking, so testing is your best tool.

Most of the liquid will be absorbed by the time the farro is done cooking, though a little water might remain at the bottom. If there's excess water, drain it through a colander. If the farro still seems too firm and the water is completely gone, add a bit more water and continue