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Perfect Basic Slow Roasted Farro

Farro berries caught in a tangle of arugula and wisps of Parmesan.

About 1½ cups


Overnight soak, 25 minutes to cook

Farro can be made ahead. Turn the cooked farro into a quart-size zipper-lock bag or small bowl (cover the bowl). Store in the refrigerator, where it will keep for 3 or 4 days.


The texture of this antique farro is magical. At once silken and crisp, the berries seem to explode with liquid when bitten into, and their flavor trails from subtle cinnamon spice to a rich nuttiness. Because the protein content of Anson Mills Slow-Roasted Farro is off the charts, the grain must be must be cooked with care. Throw the berries into boiling water without notice and watch their texture go boing-y and the aromatics vaporize. Instead, soak our farro overnight and simmer it gently. You’ll have a grain of unrivalled diplomacy and riveting flavor to mingle with soups, salads, side dishes, and desserts.

equipment mise en place

For this recipe, you will need a large bowl, a tea strainer, a fine-holed footed colander, a heavy-bottomed 2-quart saucepan, and a wooden spoon.

    • 3
    • 2
      cups boiling spring or filtered water, for soaking the farro
    • 4
      cups spring or filtered water, for cooking the farro
    • 1
      teaspoon fine sea salt

    Turn the farro into a large bowl and cover it with the boiling water. Skim off chaff and hulls with a tea strainer. Cover the bowl and soak the farro overnight in the refrigerator.  


    Drain the farro in a fine-holed footed colander. Bring 4 cups of water to a boil in a heavy-bottomed 2-quart saucepan over medium-high heat. Add the farro and salt, stir once, and return to a boil. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the farro is tender but still chewy, about 25 minutes. Drain the farro in the colander and rinse well under cool water.