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How to cook farro? What to serve it with?

I have a packet of farro but don't know how to use it. I'd appreciate any and all tips/advice...thanks.

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  1. This recipe from Mario Batali is terrific and easy. Despite its name, it is not really a soup..think of it more as a pasta-type dish. You can customize the basic recipe by using dried porcini and beef stock.


    1. Treat it like hulled barley: it's a mostly-whole grain that takes time to cook. I love it. As with whole grains, it's best not to add acids or salt until later in the cooking process, as acids slow down the softening of the grain.

      1 Reply
      1. re: Karl S

        I have heard this said about salt with legumes--but never with grains. I have always added salt at the beginning of cooking my grains and it has never seemed to have affected them. But I have never put salt in with dried beans for cooking, after the one time I did and they NEVER cooked to tender!

      2. You can cook it like rice. The simplest is to boil it in salted water for about 20 minutes. I actually like it a bit chewy but you can cook it until really fluffy. You can also cook it like a pilaf or risotto. A pilaf would be good with diced carrots and celery in addition to the onion. For a risotto I would parboil it a little. You can also let it cool and make a salad with garlic, shallots, pancetta, parsley, olive oil and lemon. I mean just like rice, endless possibilities...

        1 Reply
        1. re: ngardet

          Salad is my favorite. Dressing can be as simple as olive oil, lemon juice, parsley (plus salt if you don't add it to the boiling water).

        2. I made this once ...

          It was good - my husband liked it more than I - it was rather quiche-like, and I'm not crazy about quiche. But nevertheless it was tasty and different.

          1 Reply
          1. re: kerryfood

            I've made that a couple times too and really liked it. As you said, it's more quiche-like and we had it as a light dinner entree with a salad.

          2. pizza di grano (grain pie)

            or st. lucy's day soup here's a thread...


            1. Just cooked some the other day. I boiled it like pasta until as tender as I wanted it to be (I think there's a lot of leeway there). Drained and rinsed and cooled to room temp. Then I tossed with olive oil and white balsamic vinegar, some chopped red onion, salt and pepper, topped with halved grape tomatoes and cubed fresh mozzarella. If I'd had fresh basil, I'd have used it. It was fantastic.

              4 Replies
              1. re: Nyleve

                This salad sounds great, I need to try it. I often make a soup with farro that is delicious, similar to soup mentioned above but perhaps a little lighter -- saute onion, carrot, celery in a bit of olive oil until beginning to soften. Add 2 cups chopped canned tomatoes, 4 cups chicken stock, 1 cup farro. Bring to a boil, reduce heat to medium-low, cover and simmer until farro is tender, about 1/2 hr. Then stir in 4 cups roughly chopped fresh spinach and cook onyl until spinach is tender. Serve with frsh parmesan.

                1. re: akk

                  For another soup idea, now that you mention it, I would make something like a vegetarian mushroom barley soup - but with farro instead of barley and dried porcinis as the mushrooms. We had a soup like that a couple of years ago in Italy and I have never forgotten it.

                  1. re: Nyleve

                    When I make lentil soup I occasionally cut down on the lentils and substitute with farro instead. It's a nice combination.

                    1. re: farmersdaughter

                      Sounds like an interesting combination. I've tried small pastas along with lentils, so why not try farro...? I just happen to have some and I will give it a try. Thanks. : )

              2. I like it as a salad and use my rice cooker to cook it. Also good in a vegetarian chili in place of beans.

                1. I absolutely love this salad : http://smittenkitchen.com/blog/2012/1...

                  I also like to mix it with raw greens like arugula or kale.

                  1. Coincidently I just added farro to stewed legumes ( dried splt favas, chickpeas ,and lentils) cooked with tomato,onion garlic and basil and at the end adding both blanched frozen green beans and blanched favas .EVO and parmesian rinds as well . Pretty tasty for sure .

                    1. On the risotto thread a few of us prepared the dish using farro with nice results. The type of farro you buy will determine how much liquid is required in making the dish tho.


                      If you're interested in a dessert using farro, this rice pudding is unique.

                      1 Reply
                      1. re: HillJ

                        It does make an excellent risotto, I've used it several times for that.

                      2. This is a great risotto prep for semi pearled farro that you have to soak first. We love this.