Cooked Farro: How To Cook Farro Perfectly Every Time

Instructions:

1. Rinse the Farro: Place the measured farro into a fine-mesh sieve and rinse thoroughly under cold running water for 30–60 seconds until the water runs clear. This removes any dust or residual starch.
2. Combine Ingredients: Transfer the rinsed farro, water (or stock), fine sea salt, and optional olive oil into a heavy-bottomed saucepan.
3. Bring to a Boil: Place the pan uncovered over high heat and bring the liquid to a rolling boil.
4. Reduce and Simmer: Immediately reduce the heat to the lowest setting possible—a gentle simmer. Stir the mixture quickly once to ensure the farro isn't sticking to the bottom.
5. Cover and Cook: Place the lid tightly on the pan. Cook undisturbed for 25 to 30 minutes, using the absorption method.
6. Test for Doneness: After 25 minutes, remove the lid quickly and test a few grains. They should be tender but still have a pleasant chewiness (al dente). If too hard, add about 1/4 cup of water and cook for another 5 minutes, covered.
7. Rest (The Fluff Step): Once cooked, turn off the heat but leave the lid on the pan. Allow the farro to steam and rest for 5 minutes. This step is crucial for moisture distribution and fluffiness.
8. Fluff and Serve: Remove the lid and use a fork to gently fluff the farro. Serve the perfectly cooked farro immediately, or cool completely for use in cold dishes.