How to cook farro the easy way! This Farro Recipe is as simple as mix, bake, and let the oven do the work. Farro’s nutty flavor makes it a delicious addition to so many dishes.
author’s note
My Secret To Perfect 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 perfectly 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: I love 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 perfectly every time.
- Less effort: Just set it and forget it.
- Perfect 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). I love 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
How To Cook Farro
Video
Equipment
Ingredients
- Cooking spray
- 2 cups pearled farro see note 1
- 1 tablespoon olive oil see note 2
- 4 cups boiling water see note 3
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray. Bring at least 5 cups of water to a boil in a kettle or large pot.
- Thoroughly rinse the farro under cold water using a fine-mesh sieve. Shake to remove excess water.
- Add rinsed farro, olive oil, and salt to the greased baking dish. Pour in 4 cups of boiling water and stir to combine. Spread the mixture evenly.
- Cover the dish tightly with two layers of foil. Bake in the center of the oven for 60 minutes.
- Remove from the oven and let the dish rest, still covered, for 10–15 minutes. Fluff the farro with a fork before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Farro Recipe FAQs
It takes 60 minutes in the oven.
Yes! Store cooked farro in the fridge in a sealed container for 3–5 days. Reheat with a little liquid on the stove or in the microwave.
It’s ready when it’s tender, but still chewy. Taste a small bite to check.
Variations
- Pesto: Toss farro with pesto, pine nuts, and Parmesan.
- Mushroom & Thyme: Mix farro with sautéed mushrooms, thyme, and chicken broth.
- Curried: Prepare this farro recipe with the spices in this Curry Rice.
- Cranberry & Pecan: Add cranberries, pecans, and parsley to farro; dress with Wild Rice Pilaf dressing.
- Customize: Add nuts, seeds, dried fruits, or veggies. More ideas here.
