With strainer: Use 7 cups of water (takes 10 min to come to pressure).
Without strainer: Use 3 cups of water (takes 5 min to come to pressure).
Pearled + Semi-pearled farro: Add farro, water and salt. Manually set to HIGH pressure for 8 minutes, set the valve to SEALING. After cooking, give 5 minutes before releasing pressure.
Whole farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.
10 Minute Farro: Adjust water with or without the strainer and cook on LOW pressure for 1 minute, set the valve to SEAL. Let natural release for 5 min.
Once farro is done, give it a good rinse under cool running water.
Use in salads, casseroles, soups, nourish bowls, and more.
Add flavor using vegetable broth or vegetable paste with water.
Tip: When venting early, I put a thin folded kitchen towel over the valve so the pressure doesn’t spew liquids all over. If using a thicker towel, just one layer is good. You want to be sure it’s porous enough to let the steam through.
Refrigerator: Cooked farro can be stored in the refrigerator for 5 – 6 days.
Freezer: Farro is freezer friendly and be kept for 2 – 3 months in the freezer. To freeze, spread the grains on a baking sheet in a single layer, and place in the freezer for at least 2 hours. Once the grains are frozen, transfer them to freezer-safe containers or baggies. It’s important to not skip the initial single layer freeze, or the grains will freeze in one giant clump!
Make ahead: Farro is great to make ahead and keep stored so you have on hand for a quick and easy grain when fixing a quick lunch or dinner.
Reheat: Warm cooked farro on the stovetop over low, adding a splash of water for a little moisture, until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring between each interval, until warm.