Ingredients:

  • 1 cup (200 g) Semi-Pearled Farro
  • 6 cups (1.5 Litres) Cold Water or low-sodium vegetable stock
  • 1 teaspoon (5 g) Fine Sea Salt or Kosher Salt
  • 1 Bay Leaf (optional)
  • 1 Tablespoon (15 ml) Extra Virgin Olive Oil
  • Pinch of freshly cracked Black Pepper

Instructions:

  1. Rinse the Farro: Place the farro in a fine-mesh sieve and rinse thoroughly under cold running water for 30–60 seconds to remove dusty starch and prevent clumping.
  2. Boil the Liquid and Season: Bring the 6 cups (1.5 L) of water or stock to a vigorous, rolling boil in a large saucepan. Add the salt and the bay leaf (if using). The water should taste noticeably salty, similar to sea water.
  3. Add the Farro and Simmer: Carefully pour the rinsed farro into the boiling water. Once the water returns to a boil, reduce the heat immediately to a low, steady simmer. The grains should be gently tumbling.
  4. Cook and Check for Doneness: Simmer uncovered for 30–40 minutes. Begin checking the farro at the 30-minute mark. A perfectly cooked grain should be tender but still have a pleasant, resilient resistance in the center (al dente).
  5. Drain Thoroughly: Once cooked to your liking, immediately remove the saucepan from the heat. Drain the farro completely using the sieve/colander. Discard the bay leaf.
  6. Rest and Steam: Tip the drained farro back into the empty, hot saucepan (off the heat). Cover the pot and let it steam gently for 3–5 minutes. This final rest allows excess moisture to evaporate, firming up the grains beautifully.
  7. Fluff and Dress: Remove the lid, add the 1 tablespoon of olive oil and a pinch of black pepper. Gently fluff the farro with a fork.
  8. Serve or Cool: Serve immediately while warm, or spread on a baking sheet to cool quickly for use in salads or meal prep.