How to cook farro the straightforward way! This Farro Recipe is as simple as mix, bake, and let the oven do the work. Farro’s nutty flavor makes it a satisfying addition to so many dishes.
author’s note
My Secret To reliable Farro Every Time!
Baking farro is my absolute favorite way to cook it! It’s so simple, just mix a few ingredients and let the oven do the work. You’ll end up with evenly chewy grains every time.
After discovering how much I loved baking white and brown rice, I thought, “Why not try this with farro?” After some experimenting, I nailed it—and now, it’s the only way I make it!
Here’s why this method is the best:
- Great for meal prep: It is satisfying to having it ready to add to meals all week long.
- So much easier: No need to stand over the stove.
- Even results: The oven cooks it evenly every time.
- Less effort: Just set it and forget it.
- reliable for crowds: Make a big batch without extra hassle.
Baked Farro Recipe Ingredients
| Ingredient | Notes |
|---|---|
| Pearled Farro | Use pearled farro (not whole farro, which absorbs too much liquid). It is satisfying to this brand and this brand. |
| Olive Oil | Adds flavor and helps prevent sticking. |
| Boiling Water | Start with more than needed, so you still have 4 cups after evaporation. |
| Salt | Enhances the flavor. |
How To Cook This Farro Recipe
- Rinse Farro: Rinse well to remove starch and dirt.
- Baking Dish: Use a 9×13-inch dish for even cooking.
- Cover in Foil: Double layer to trap steam for even cooking.
- Resting Time: Let farro rest 10-15 minutes after baking, then fluff with a fork.
Storage
- Store: Keep in the fridge in a sealed container for 4–5 days.
- Reheat: Add a little water. Warm on the stove for 5 minutes or microwave for 1–2 minutes.
- Freeze: Spread this cooled farro recipe on a tray, freeze for 1 hour, then move to a container. Keeps for up to 6 months.
Ways To Use Cooked Farro:
Salads
Sweet Potato Farro Salad
Dinner
Harvest Bowl
Dinner
Black Bean Burger Recipe
Dinner
Italian Stuffed Peppers
