Whole-grain farro is the healthiest and contains the most fiber, but it takes longer to cook (about 3 hours) than semi-pearled or pearled farro. It can be rougher on sensitive digestive systems and has an earthier, nuttier flavor than the more processed versions. Semi-pearled farro cooks in about half the time as whole-grain farro because the bran has been scored, allowing heat to reach the center more quickly. It has less nutrition than whole-grain farro, however. Pearled farro has had its bran completely removed. It is the quickest yet least nutritious form to consume.
Place the farro in a bowl and cover it with cool water for 8 to 16 hours in the refrigerator. [2] X Research source
This step should be performed regardless of whether or not you soaked the farro.
The water should slow to a gentle simmer. You can also add the farro and water at the same time. [4] X Research source Simply allow the water to reach a boil with the farro in it and reduce the heat after a rolling boil is reached, stirring the farro to prevent it from sticking to the side or bottom of the saucepan.
If you are cooking whole farro and it has not been soaked beforehand, allow for up to 3 hours of boiling to make it digestible. For a chewy texture, allow dry whole farro to cook for 30 minutes. Allow pre-soaked whole farro to cook for 15 minutes and semi-pearled or pearled farro to cook for 20 minutes. For a tender texture, allow dry whole farro to cook for 40 minutes. Allow pre-soaked whole farro to cook for roughly 25 to 30 minutes and semi-pearled or pearled farro to cook for roughly 30 minutes. For a mushy texture, allow dry whole farro to cook for 60 minutes. Allow pre-soaked whole farro to cook for roughly 40 minutes. Semi-pearled and pearled farro should go for 35 to 45 minutes. Check the texture every 5 to 10 minutes after the first 20 minutes.
Use soaked whole-grain farro. The farro should be soaked overnight for at least 8 hours. Set the time manually to 45 minutes. If your rice cooker has optimized settings for various types of grains or rice, use the “Brown Rice” setting.
You do not need to soak the farro for this method since it will cook in roughly the same amount of time either way. Cook the farro for two to three whistles.
Toss the cooked farro with 1/4 cup (60 ml) minced red onion, 1/4 cup (60 ml) diced tomatoes, 2 Tbsp (30 ml) extra virgin olive oil and wine vinegar to taste. Let stand for 30 minutes to 1 hour as the flavors lend. Fold in fresh parsley and fresh basil before serving. If desired, you could also add diced peppers, black olives, steamed greens, or cold poached seafood.
Small pasta, like orzo, tends to work best, but any type of pasta can be used. You can serve the dish warm or cold. Tomato-based sauces complement the flavor especially well.
Make a type of risotto by sauteing diced onion, diced sweet peppers, minced garlic, and pinto beans. Add cooked farro and pour 2 cups (500 ml) of vegetable or chicken broth into the mixture, 1/2 cup (125 ml) at a time. Cook off each addition and served with Parmesan or Parmigiano-Reggiano cheese. Add 2 cups (500 ml) of drained, rinsed pinto beans to cooked farro or to farro antipasto. You can also add a small amount of Parmesan cheese or toasted walnuts to the mix.
Pour a little olive oil into a skillet. Brown thick Portobello mushrooms or wild mushrooms with diced onion. Deglaze the pan with a splash of white wine. Toss with warm farro.
