Today, I'll show you how to cook Farro on your stovetop - a beloved grain from the Mediterranean. Farro can be pearled, semi-pearled, or whole, each type offering a chewy bite and a deep, nutty taste. Packed with vital fibers, it's a fantastic addition to soups, salads, casseroles, or as a side to your protein choices.
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Farro, a type of wheat, is usually sold dried in grocery stores. You can find it in various forms, from fully processed to completely unprocessed. Each kind has its own cooking time, so you can choose the one that fits your needs best.
In today's post, I'll walk you through how to cook Farro and lemon dressing and incorporate it into your favorite dishes. Plus, I'll share some extra tips to help you get that perfect al dente texture every time. Let's get cooking!
Ingredients and Substitutions Overview
To cook Farro, you'll need just three main ingredients. And if you like, I've also added some optional ingredients for dressing up the Farro to make it even tastier. Let's check out what we need!
Ingredients to Cook Farro
- Farro: Choose pearled, semi-pearled, or whole grains, whatever you have on hand. Sometimes the package might not specify the type of Farro, so it's a good idea to follow the cooking instructions on the bag.
- Salt: A pinch to bring out the grain's natural flavors.
- Water: You'll need plenty of water to cook the Farro using the boiling, cooking, and draining method I prefer. This method helps achieve the perfect texture every time, so I don't recommend measuring water by cups. Instead, use enough water to ensure the grains are well-cooked and have the texture you love.
Ingredients for Lemon Dressing
- Olive Oil: Choose from extra virgin, virgin, pure, or light olive oil to add a fruity and slightly sharp taste to your dressing, depending on what you prefer.
- Lemon Juice: Brings a bright, citrusy kick to the dressing, making it zesty and refreshing.
- Garlic: I always enjoy adding freshly grated or minced garlic for its cozy, garlicky kick in my dressing. If you're out of fresh garlic, no worries! Dried garlic powder can work just as well to give you that similar taste.
- Dijon Mustard: Not only does it add a distinct mustard taste, but it also helps thicken the dressing, giving it a nice consistency.
- Herbs: I love using fresh thyme and cilantro leaves for their unique and vibrant flavors. Feel free to experiment with sage, parsley, rosemary, or other herbs to mix up the flavors.
- Seasonings: A combination of chili flakes, black pepper powder, and salt fine-tune the dressing's taste, creating a well-rounded flavor profile.
How to Cook Farro on a Stovetop?
Let's start cooking Farro! Follow our simple steps, photos, and video to achieve that perfect al-dente texture and season it with a delicious, simple dressing!
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How to Cook Farro
Ingredients
For Cooking Farro
- 1 cup Farro
- 5 cups Water, or enough to cook farro
- Salt, to taste
For Lemon Dressing
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 3 cloves Garlic, minced
- 1 tsp Dijon Mustard
- 1 sprig Thyme Leaves
- 3 tbsp Cilantro Leaves, chopped
- ½ tsp Black Pepper Powder
- ¼ tsp Chili Flakes
- Salt, to taste
Instructions
Cooking Farro
- Start by filling a wide-bottomed pan with water and heat it on medium. Season the water with a pinch of salt to your liking. Then, add the Farro that you've rinsed thoroughly. Rinsing helps remove any dust, debris, and excess starch.
- Bring the Farro and water to a rapid boil for about 5-7 minutes. This initial step softens the grains a bit, which helps reduce the total cooking time.
- Then, lower the heat to a simmer and let the Farro cook for 20-25 minutes, or until it reaches the texture you like. I enjoy my Farro al dente, which means it's tender but still has a slight chewiness. Keep in mind, the cooking time might vary depending on the type of Farro you're using or how you prefer its texture.
- Once the Farro is cooked to your liking, drain it in a colander. You might want to give it a quick rinse under cold water to stop the cooking process right there. This ensures the Farro stays al dente without becoming too soft. Lastly, spread the Farro out on a baking sheet or plate to cool down before using it in recipes or for storage.
Seasoning Farro with Lemon Dressing
- Begin by taking all the ingredients listed for the lemon dressing and add them into a bowl. Give them a good whisk until everything is mixed well and evenly spread throughout.
- Next, take your cooked Farro and add it to the bowl with the dressing. Stir everything together nicely. This step allows all the lovely flavors to blend, making the Farro taste even better. And there you have it, your deliciously seasoned Farro is ready to be enjoyed!
Serving
- Pair this hearty Farro with your favorite proteins, such as chicken or fish, for a fulfilling meal. For additional pairing ideas, take a look at our Serving Suggestion section below.
Recipe Video
Chef's Notes and Tips
- Soaking Option: While I usually skip soaking Farro for my recipes, you might want to soak it in warm water for about an hour if you're not in hurry. This little step can help reduce the cooking time.
- Cooking Time: Pearled Farro typically cooks in 15-20 minutes, semi-pearled in 25-30 minutes, and whole Farro might need 40-50 minutes. Keep these times in mind to achieve the perfect texture.
- Be Mindful of Salt: If you're adding the cooked Farro to a dish that's already seasoned or planning to use a dressing, you might want to use less salt.
- Understand Your Farro: When picking Farro, try to identify whether it's whole, pearled, semi-pearled, or instant. Knowing this helps you gauge the cooking time better, ensuring you don't end up with grains that are too soft or too hard.
- Package Instructions: If it's unclear what type of Farro you have, the package instructions are your best friend. They'll guide you through the cooking process, helping you avoid any guesswork. A great tip for getting that perfect texture is to cook Farro in plenty of water and drain it once it's just how you like it.
- Flavor It Your Way: Although I've cooked my Farro in water, cooking it in broth can add an extra layer of flavor. Feel free to spice it up with your favorite herbs, seasonings, and dressings to suit your taste buds.
- Cool for Salads: If you're using Farro in a salad, spread it out on a baking sheet to cool quickly. This stops the cooking process and keeps the grains firm.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Check out our varied collection of recipes, packed with everything from nutritious sides and lively salads to satisfying rice dishes and robust meats. Each recipe is designed to deliver a rich and flavorful dining experience.
Serving Suggestions
Farro is a versatile and nutritious grain that pairs beautifully with a range of dishes. Here are some serving ideas to elevate your meals:
- Proteins: Pair Farro with baked chicken breast, thighs, or fish like tilapia and salmon for a hearty and balanced meal.
- Salads: Mix Farro into salads with greens like kale or spinach and a light vinaigrette for added texture and a nutty flavor.
- Grain Bowls: Create a customizable grain bowl with Farro as the base. Top it with a variety of vegetables, a protein source, and a flavorful sauce or dressing for a balanced and nutritious meal.
- Soups: Substitute rice or noodles with Farro in soups such as chicken rice or chicken noodle soup for a hearty and satisfying twist.
- Dressings and Sauces: Enhance Farro with flavorful dressings like chimichurri or Italian, tahini dressing, or accompany it with Tzatziki sauce for a touch of Mediterranean zest.
Storage Suggestions
Cooked Farro is great for meal prep as it keeps well in both the fridge and freezer. Here's how to store it properly for later use:
- Refrigerating: Let the Farro cool down fully after cooking. Then, put it in a sealed container and keep it in the fridge. It should stay good for about 4-5 days.
- Freezing: For longer storage, freeze Farro in portions that are just right for you. Use freezer-safe bags and it'll last 2-3 months. When you're ready to enjoy it, just thaw it in the refrigerator overnight and reheat well before serving.
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