Farro

Store dry farro in an airtight container in a cool, dark, and dry place. Properly stored, it can last for a very long time.

Rinse dry farro before cooking to remove any dust or debris.

Soaking farro overnight can reduce cooking time, though it's not strictly necessary for most types.

Cook farro like rice: typically 1 part farro to 2-3 parts liquid (water or broth), simmered until tender and liquid is absorbed.

It's delicious served warm as a side dish, tossed into salads, or used as a base for grain bowls.

Roasted vegetables (e.g., Brussels sprouts, squash, bell peppers)

Leafy greens (e.g., kale, spinach, arugula)

Legumes (e.g., chickpeas, lentils)

Herbs (e.g., parsley, mint, thyme)

Cheese (e.g., feta, parmesan)

Lemon juice or vinaigrette

Overcooking farro, which can make it mushy and lose its signature chew.

Not adding enough liquid during cooking, leading to dry, undercooked grains.

Under-seasoning the cooking liquid; farro benefits from flavorful broth and salt.