Ingredients:

  • 1 cup (200g) Farro (pearled or semi-pearled)
  • 3 cups (720ml) Water or Broth (Vegetable or Chicken)
  • 1/2 teaspoon Salt
  • 1 tablespoon Olive Oil (Optional)

Instructions:

  1. Place farro in a fine-mesh sieve and rinse under cold running water for about 30 seconds.
  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. Reduce the heat to low, cover the saucepan with a lid, and simmer gently for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed.
  5. Check the farro periodically. If the liquid is absorbed before the farro is tender, add 1/4 cup (60ml) of water or broth at a time, stirring and continuing to simmer.
  6. Once cooked, remove the saucepan from the heat and let the farro rest, covered, for 5-10 minutes.
  7. Before serving, fluff the farro with a fork to separate the grains.