Boiled Farro with Lemon Herb Dressing

Learn how to cook farro, along with more serving suggestions for this delicious grain.

Farro:
1 cup uncooked farro, rinsed

Lemon Herb Dressing:
1 Tbsp. extra-virgin olive oil
½ Tbsp. lemon juice
½ Tbsp. fresh thyme leaves
1 clove garlic, grated
¼ tsp. Dijon mustard
½ tsp. sea salt
black pepper, freshly ground
½ cup fresh parsley, chopped
1 pinch red pepper flakes, optional

Cook the Farro:
Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite; 15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro; up to 40 minutes for whole farro.

Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.

Make the Lemon Herb Dressing:
Mix the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.

Cook’s Notes:
Store cooked farro in the fridge for up to 5 days. To freeze farro, first freeze it on a single layer on a baking sheet, then transfer to a freezer container.