Trying farro can be exciting yet intimidating. It’s exciting because it could become a new staple yet intimidating because you could mess up its cooking process. So how do you cook farro on the stove?
The easiest way to cook farro is to treat it like pasta. Bring salted water to a rolling boil, then add the farro. Leave the grains to cook until they reach your desired texture, then drain the water.
Does that sound too easy to be true? The good news is farro is that easy to cook, so let’s examine that process in more detail.
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How Do You Cook Farro on Stove?
Cooking farro on the stove is quite simple on paper: measure the amount of farro you need and add boiling water.
But that’s also where the cooking process can differ. How you prepare your farro on the stove depends on how precise or easygoing you want to be.
Let’s look at the two most common ways to cook farro on the stove.
Cooking Farro Like Rice
The typical way to cook farro on the stove is to cook it as you would rice: add water and let it boil until the grains absorb all the water. It’s a safe and relatively hands-free method, especially if you have a rice cooker.
The problem with that method is it requires you to add a precise amount of water. And because there are three different types of farro, it can be hard to determine how much water you need.
Putting too much water makes it mushy while putting too little makes it crunchy and grainy.
A good benchmark would be to add 3 cups of water or broth for every 1 cup of dry farro you intend to use.
From there, you can adjust to add more or less liquid next time, depending on your preferred texture.
Cooking Farro Like Pasta
Why not use the pasta method if you don’t feel like measuring and adjusting liquids every time you cook? This process requires slightly more involvement to prevent the farro from getting overcooked, but it eliminates all the precise measuring.
To use this method, fill your pot with water and salt. Wait until the water boils, then add your uncooked farro.
Leave them to cook, but make sure to stir them every once in a while to check their level of doneness.
Once the farro is to your liking, drain the water using a strainer. Feel free to rinse the cooked farro under running water to remove any excess salt. The farro is now ready to serve.
What To Serve With Farro?
Now that your farro is cooked, you might wonder how to serve it. Thankfully, farro is a versatile grain, so let’s look at some ways you can enjoy farro.
Add Farro To Soups
Why not turn your soup into a self-contained, well-rounded meal? Virtually any soup that calls for barley or orzo can be replaced with farro for a sweeter and nuttier experience.
Imagine how hearty a bowl of minestrone would be with scoops of farro mixed and cooked within the soup.
Not sure if you can add it to your soup? Here’s a good benchmark: if your soup has loads of veggies and a protein source, you can definitely add farro.
Not only will you get all the nutrients from the veggies and protein from the meat, but you’ll also get fiber from farro.
Use Farro In Salads
Spice up your salads by adding farro with them! Farro’s neutral nuttiness works well with any dressing without getting overpowered, and its texture gives your salad another dimension.
Use them in more straightforward salads with tomatoes, cucumbers, and cheese, or go a bit more exotic and use plums, corn, and grilled meats with a tangy dressing.
Or how about adding farro to some sliced eggs, mixed greens, and a thin splash of dressing for a surprisingly filling salad?
Regardless of what you pick, farro is sure to elevate your salad from basic to exciting.
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Serve Farro as a Side Dish
Because farro has a mild flavor, it works well as a side item for main dishes such as marinated fish steaks or tofu, grilled chicken, and pan-fried shrimp, among others.
All you have to do is spread the farro across your serving plate, then lay your main dish on top.
You can also add farro to stews to create a hearty, filling bowl. It’s perfect for those slightly chilly days that require a well-rounded, satisfying stew for warming your body.
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How To Store Leftover Farro
If you end up cooking more farro than you intend, don’t worry – farro stores just fine in the fridge as long as it’s in an airtight container.
To prevent the grains from sticking and clumping, add a drop or two of olive oil to your water when you cook it.
The oil coats each grain, making them slippery enough to stop them from sticking together. That will help you later when you need to use and reheat leftovers.
Ingredients for Stove-Cooked Farro
To cook farro on the stove, you don’t need a lot of ingredients. At a minimum, you need water and salt.
You can substitute water with chicken or vegetable broth if you want to incorporate more flavor into each grain.
Nutrition Facts per Serving
Farro is a healthier alternative to white rice; it helps you feel fuller while still giving you the same texture that rice provides with dishes.
Here’s a glance at the nutritional values of farro based on a serving of ¼ cup of dry farro:
- 200 calories per serving
- 37 grams of carbohydrates
- 7 grams of fiber
- 7 grams of protein
If you add salt or broth to cook the farro, you’ll have to add their respective nutritional values.
Equipment and Cooking Time
You don’t need any special equipment to cook farro on the stove. You’re mostly there if you have a pot deep enough to hold the water and farro grains together. You’ll also need a strainer if you’re cooking it using the pasta method.
However, cooking time will depend on the method you use. The rice method will take up to 30 minutes or so because of how long it takes for the grain to absorb the water. You’ll also have to manage the heat to prevent the farro from burning.
On the other hand, cooking farro using the pasta method can be as short as 20 minutes.
Because this method depends on your texture preference, you can cook the farro as long or as quickly as you want.
There’s no set time limit to cook the grains.
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Cooking Farro FAQs
If you’ve never served farro before, you might have some questions lingering at the back of your mind. We’ll try to answer some of them.
Which Method Is the Best Way for Cooking Farro?
The “best” method will depend on your cooking style. If you want consistent results with precise measurements, the rice method will be your best way. This works if you use the same brand or kind of farro every time.
But if you’re just starting out or experimenting with farro, the pasta method will be your best bet. It gives you more wiggle room with the water as long as you check on the grains occasionally.
Once they’re done to your liking, you can stop the cooking process immediately.
Do Different Kinds of Farro Affect Cooking Time?
Three different types of farro are sold in three ways: pearled, semi-pearled, and whole berry. Pearled takes the least cooking time, while the whole berry takes the longest.
Always check the packaging to see what kind of farro you have. If you’re still learning your way around farro, try to get the pearled variety.
Because pearled farro already has its bran (the hard outer layer) removed, it’s the quickest and easiest to cook.
Can I Preseason the Farro To Change Its Taste?
Of course, you can! Soak the uncooked grains in broth for a few hours if you’re looking to alter farro’s taste from its usual mildly sweet nuttiness. You can use any premade broth you want or formulate your own.
If you don’t have time to soak uncooked farro, cook them with broth instead of water. The flavor won’t be as strong, but you should still get something from the broth.
Do I Have To Wash Farro Before Cooking?
Giving farro a quick rinse is advisable to remove any extra dust on each grain. This ensures the farro is clean when it cooks instead of leaving a film of residue on your cookware.
How to Cook Farro 101 | Simple and Easy! >> Check out the video below:
Final Thoughts
Cooking farro is surprisingly easy, considering how versatile this grain is. Whether you’re adding it to soups or using it as a side dish, farro is sure to give you an enjoyable flavor and texture. And the best part: you don’t need to do anything fancy to cook it.
So, the next time you’re at the supermarket, grab yourself a bag of farro. Cook it using one of the methods mentioned above, and you’ll be surprised at how you managed to miss this grain all your life.
References
https://www.thekitchn.com/farro-recipe-23110148
https://www.goodhousekeeping.com/food-recipes/cooking/a27557917/what-is-farro/