Big Batch Farro

Name: Big Batch Farro
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 cups
Ingredients: Kosher salt; 1 1/2 cups farro (about 9 ounces)

Getting reviews...

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 cups

Early in my career as a food stylist at Food Network, I began working in what we called the “crash kitchen.” In the crash kitchen, you got to cook along with the host of the cooking show you were working on. You cooked everything they cooked, as they cooked it, so if we ever had to restart a shot, we had back-up of the food they were making. I still pinch myself that I got to cook along with Sunny, Bobby, Rachael and Guy to name a few. Along the way, sometimes we would get last-minute requests to have cooked grains to serve with a finished dish — anything from rice to quinoa to farro. That’s when I learned about the pasta method for cooking grains. By adding the grains to boiling water, you can cook a big batch of grains in a fraction of the time it normally takes. Later I began to use this method for meal prep. I always have cooked farro, quinoa or rice at the ready in my fridge or freezer, which helps me quickly put out a meal.

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 cups

Ingredients

Deselect All

Kosher salt

1 1/2 cups farro (about 9 ounces)

Directions

Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, about 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To defrost, place the farro in the refrigerator the night before you want to use it.

Cook’s Note

You can use the pasta method to cook other grains like rice, quinoa or barley. Just like pasta, start to taste the grains after about 8 minutes and cook until tender but still with a bite (like al dente pasta). This gives you some room to reheat the grains without overcooking them. Immediately rinse the grains under cold water to stop the cooking, drain again and then store in an airtight container in the refrigerator or freezer.