Farro is one of my favorite grains, and I make it often in place of rice. I love its nutty flavor and chewy texture in salads and bowls, and it’s also a good source of fiber and protein, along with iron, magnesium and B vitamins.

It’s easy to cook, too. Treat farro like pasta: simmer it in plenty of salted water until tender, then drain. One cup of dry farro makes about 3 cups cooked.

What Is Farro?

Farro is an ancient wheat grain with a nutty flavor and firm, chewy texture. In the U.S., the name most commonly refers to emmer wheat, although einkorn and spelt may also be sold as farro.

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Its sturdy texture makes it perfect for grain salads because it holds its shape without becoming mushy.

Which Type of Farro Should You Buy?

Farro may be labeled pearled, semi-pearled or whole, depending on how much of the outer bran has been removed.

• Pearled farro cooks the fastest and works well for salads, bowls and weeknight meals.
• Semi-pearled farro retains some of the bran, giving it a little more chew while still cooking relatively quickly.
• Whole farro takes the longest to cook and may benefit from soaking for several hours or overnight.

For most recipes, I reach for pearled or semi-pearled farro. Cooking times vary by brand, so check the package and start tasting a few minutes before the suggested cooking time is up.

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How to Cook Farro

The easiest method is to cook farro like pasta: boil it in plenty of salted water until tender, then drain.

Ingredients

• 1 cup farro
• Water or stock
• Kosher salt

Directions

1. Rinse 1 cup farro in a fine-mesh strainer under cool running water.
2. Bring a medium saucepan of generously salted water or stock to a boil, using enough liquid to cover the farro by several inches.
3. Add the farro, return to a boil and reduce to a steady simmer. Cook uncovered until tender but still chewy. Pearled farro generally takes 20 to 30 minutes; semi-pearled and whole farro may take longer.
4. Taste a few grains before draining. The farro should be tender throughout without a hard or chalky center.
5. Drain well. For salads, spread the farro on a baking sheet or large plate to cool.

How to Add More Flavor

I usually cook farro in chicken stock instead of water, but vegetable stock works well, too. You can also add a bay leaf, smashed garlic clove or piece of onion to the pot.

For a simple grain salad, I often toss warm farro with fresh dill, lemon juice and a little olive oil. I love dill with farro, and it keeps well in the refrigerator, so it’s an easy herb to have on hand.

For more of a dressing, our Balsamic Tahini Vinaigrette works well with farro and roasted vegetables.

Toss the farro with dressing while it’s still slightly warm so the grains can absorb some of the flavor.

What to Make With Farro

Farro can take the place of rice, quinoa or barley in many meals.

Add it to grain salads, pair it with roasted vegetables, or use it as the base for a grain bowl with greens, chicken, salmon or chickpeas.

You can also stir farro into soups, toss it with olive oil or butter and Parmesan for a simple side dish, or cook it slowly with broth to make farrotto—farro prepared risotto-style until creamy but still chewy.

6 Farro Recipes to Make Next

Creamy Farro With Roasted Squash and Kale

Farro isn’t just for salads. Here it’s cooked gradually with broth until creamy, then finished with roasted squash, kale, butter and Parmesan.

Get the Creamy Farro With Roasted Squash and Kale recipe

Farro Salad With Roasted Spring Vegetables and Peas

Roasted carrots and asparagus meet sweet peas and chewy farro in this colorful grain salad, finished with a simple Dijon and red wine vinegar dressing.

Get the Farro Salad With Roasted Spring Vegetables and Peas recipe

Farro Salad With Roasted Vegetables

Zucchini, red bell pepper and red onion are roasted until tender, then tossed with farro and a balsamic-Dijon vinaigrette. A perfect hearty lunch or a make-ahead side.

Get the Farro Salad With Roasted Vegetables recipe

Farro Salad With Feta and Cucumber

Cucumber, feta, parsley and dill keep this farro salad fresh, while a lemon-garlic vinaigrette brings everything together.

Letting it rest briefly before serving gives the farro time to absorb some of the dressing.

Get the Farro Salad With Feta and Cucumber recipe

Mediterranean Farro Salad

Tomatoes, Kalamata olives, feta and parsley turn cooked farro into an easy Mediterranean-style salad finished with red wine vinegar and oregano.

Serve it chilled or at room temperature.

Get the Mediterranean Farro Salad recipe

Farro Salad With Cucumber and Yogurt

A creamy Greek yogurt dressing gives this farro salad a different spin. Cucumber, fresh herbs, lemon and garlic keep it bright against the chewy grain.

Get the Farro Salad With Cucumber and Yogurt recipe

How to Store Cooked Farro

Let cooked farro cool, then refrigerate it in an airtight container for up to 5 days.

You can also freeze it in portions and thaw only what you need for salads, soups or grain bowls.