In this basic cooking method for one of our favorite whole grains, we treat farro like pasta, boiling it until al dente in a lot of salted water, then draining it well. This means you don't have to worry about the exact measurement of water or how much the farro will absorb. Because it can take a little while to cook, go ahead and make a big batch, cool it completely, then store it in the freezer in pre-portioned containers to help out future you. Reheat in the microwave if you're serving it hot or just thaw in the fridge if you're using it for a salad.
1¼ cup(s), whole-grain
- Bring a medium pot of water and salt to a boil over high heat. Stir in the farro. Reduce the heat to medium. Boil the farro for 30 minutes or until just tender but still chewy. Drain well.
- Serving size: about ½ cup