Rice cooker only for rice? No way! You can use this handy appliance to cook other grains, including farro. Farro is a healthy whole grain that can be eaten for breakfast, used in soups and salads, or made into a delicious risotto.
Farro needs just two things to become soft enough to eat: water and heat. You can cook them in a variety of ways, as long as you have those two key elements. Cooking them on a stove is the traditional way. Slow cookers are another option, but that takes some time! Pressure cookers are a faster option, but you might not have that expensive appliance in your home. Another great option you might not have thought of using before is a rice cooker.
Jump to:
- Instructions
- ✨Top Tips
- 💪 Nutrition
- 🥣 Storage
- 👪 Serving size
- 🥗 Uses
- 🍽️ Equipment
- 📖 Recipe
- 💬 Reviews
Instructions
Start by rinsing 1 cup of farro under cold water. This removes any dust or extra starch that has settled on the grains in storage.
Next, add 1 cup of farro and 3 cups of water into the bowl of your rice cooker.
Then, turn on the rice cooker. If you have a rice cooker like me, all you have to do is push down the tab and the cooking will begin. The tab will pop when the farro is done.
If your rice cooker has a timer, set it to cook for 45 minutes. You will want all the water gone before you remove it from the pot.
Finally, remove the farro from the rice cooker and enjoy!
✨Top Tips
- You can spray the bottom of your rice cooker bowl with cooking spray if you are worried about the farro sticking to the bottom.
- You don’t have to wait for the light to turn off (or do whatever your rice cooker does to alert you that the food is done). If it looks like all the water has been absorbed from your farro, open the lid and check to see if the grains are done to your liking.
- If you are looking for the fastest way to cook farro, I recommend cooking it on the stove. It will save you about 30 mins.
💪 Nutrition
Farro is a very nutritious whole grain and is full of antioxidants, vitamins, and minerals. One serving of cooked farro equals ⅔ cup. It provides 25% of the daily recommended fiber intake! It’s also high in protein, containing 7 grams of protein. Farro is low in fat and has 200 calories in ⅔ of a cooked cup.
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I created this nutrition label using Very Well Fit’s Recipe Analyzer.
Farro is a member of the wheat family, so it does contain gluten. Also, like all whole grains, Farro is high in carbohydrates. Therefore, those eating a low-carb diet, such as people with diabetes, should consume farro in small portions.
🥣 Storage
Cooked farro should be stored in an airtight container, in the fridge for 3-5 days.
Farro can also be frozen for up to 6 months. This is great if you’d like to make a large batch and freeze it in smaller portions for quick use later on. Make sure your grains are cool before transferring them to a freezer-safe container. This will help prevent freezer burn.
To defrost, you can quickly thaw grains in the microwave or on the stove.
- Microwave: place grains in a microwave-safe bowl. Sprinkle with 2 tablespoons of water. Cover the bowl and cook in 1-minute increments, stirring between minutes, until warmed through.
- Stove: place grains in a small saucepan, and sprinkle with 2 tablespoons of water. Cover the pan and heat over medium-low heat until warmed through. Stir occasionally.
You can also add frozen farro straight into soup recipes and just add a few extra minutes to the cooking time.
👪 Serving size
One cup of uncooked farro makes about 2.5 cups of cooked farro.
The recommended serving size, according to Bob’s Red Mill, is ⅔ cup cooked.
🥗 Uses
Here are some of my favorite farro recipes from around the internet.
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Warm Farro Breakfast Bowl with Cinnamon Apples from Foolproof Living
Easy Mushroom Farro Risotto by A Beautiful Plate
Warm Farro Salad with Roasted Root Vegetables from Dietician Debbie
One-Pot Tuscan Farro Soup from Cheerful Choices
🍽️ Equipment
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You can successfully make farro in whatever rice cooker you have, whether it be the simplest of rice cookers or an extra fancy one. If you need a rice cooker, here are some highly rated ones at different price points. Just click on the picture to learn more about the product.
If you don’t have a fine mesh strainer I highly recommend getting a metal one. They are great for rinsing small grains, like rice and quinoa, because they can’t fall through the mesh. The metal mesh strainers are a lot more durable than plastic or fabric ones. I’ve had holes rip in the plastic ones before.
I hope that farro turns out great. Let me know what your favorite way to use it is! I’m always looking for more ways to eat this tasty whole grain.
✌️Ems
📖 Recipe
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
