Ingredients:

  • 1 cup (200g) pearled farro
  • 3 cups (710 ml) water or broth (chicken, vegetable, or beef)
  • ½ teaspoon kosher salt (or to taste)
  • 1 tablespoon extra virgin olive oil (optional, for added flavor)

Instructions:

  1. Place the farro in a fine-mesh sieve and rinse under cold running water for about 30 seconds. This removes excess starch and any potential debris.
  2. In a medium saucepan, combine the rinsed farro, water or broth, salt, and olive oil (if using).
  3. Bring the mixture to a rolling boil over high heat.
  4. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. Start checking for doneness at 25 minutes.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows any remaining liquid to be fully absorbed. Fluff the farro with a fork and serve.