This is how to cook farro, which is a very old grain originating in Italy. It has a nutty flavor, a somewhat chewy texture which does not get mushy. The grain resembles barley more than wheat. I like to use farro in salads such as my Warm Tuscan Farro Salad or with lamb such as my Moroccan Spiced Shoulder of Lamb.

Print Recipe
No ratings yet

How to Cook Farro or Spelt

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sides
Cuisine: Italian
Keyword: Simple
Category: Recipes
Servings: 6 people


  • 1 cup farro uncooked
  • 3 cups water
  • kosher salt to taste


Gather all ingredients before starting recipe.

  • Bring 3 cups water to a boil. Add kosher salt to taste and 1 cup farro all at once. Bring the water back to a boil, then reduce to a simmer, cover and cook for about 20 minutes.
  • After 20 minutes check the farro. The grains should be separate, somewhat chewy and there should be water remaining. If the grains are done to your liking, strain the farro and allow to cool. Then use in salads or as a side dish.

Pin It on Pinterest