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.
How to Cook Farro or Spelt
- 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.