Description
Learn how to cook farro perfectly with this simple stovetop method. This recipe guides you through cooking farro until tender and chewy, then tossing it with a zesty lemon herb dressing. Perfect as a base for salads, bowls, or a wholesome side dish.
Ingredients
For the Farro:
- 1 cup uncooked farro, rinsed
Lemon Herb Dressing:
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice, plus more to taste
- ½ tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- ½ cup chopped fresh parsley
- Red pepper flakes, optional, a pinch
Instructions
- Cook the farro: Fill a medium pot half full of water and bring it to a boil. Add the rinsed farro, reduce the heat to a simmer, and cook until the farro is tender and chewy but retains an al dente bite. This will take about 10 to 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled, or up to 40 minutes for whole farro.
- Drain and cool the farro: Once cooked, drain the farro thoroughly. Spread the drained farro onto a large plate or baking sheet and let it cool and dry for about 20 minutes. This step prevents the farro from steaming further and becoming mushy.
- Prepare the lemon herb dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, fresh thyme leaves, grated garlic, Dijon mustard, sea salt, and freshly ground black pepper until well combined.
- Toss the farro with dressing: Add the cooled farro to the bowl with the dressing and toss to coat evenly. Stir in the chopped fresh parsley and, if desired, a pinch of red pepper flakes for a bit of heat.
- Adjust seasoning and serve: Taste the farro mixture and adjust seasoning with additional lemon juice, salt, or pepper as desired. Serve immediately or chilled as a salad base or side dish.
Notes
- Rinsing farro before cooking helps remove excess starch, improving texture.
- The cooling step is important to prevent mushiness caused by residual steam.
- Pearled farro cooks faster than semi-pearled or whole, so adjust cooking time accordingly.
- Leftovers keep well in the refrigerator for up to 4 days and can be used in salads or reheated.
- For a vegan dressings, ensure honey is not included if adapting the recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Grain Side Dish
- Method: Stovetop
- Cuisine: Mediterranean