How To Cook Farro In A Rice Cooker

Learning how to cook farro in a rice cooker is a useful kitchen skill that simplifies the cooking process and saves time. Farro, ancient whole-grain wheat, boasts a nutty flavor and chewy texture, making it a delicious addition to a variety of dishes.

Using a rice cooker to prepare farro is a total game-changer for busy weeknights. It allows you to have a hands-off approach as compared to cooking farro on the stovetop because it doesn’t need constant monitoring. As the rice cooker maintains a steady cooking temperature and automatically switches to “keep warm” mode once the farro is done, you can trust that each batch will turn out fluffy and wonderful.

Whether you’re a seasoned chef looking for kitchen shortcuts or a beginner home cook with limited time for meal prep, this rice cooker method is a reliable and convenient way to enjoy the wholesome goodness of farro in a variety of dishes. 

I love using farro as a base in my Buddha bowls, but it is such a versatile grain that you can use it in a myriad of other dishes as well. How about this warm and comforting Sausage Farro Soup that’s loaded with vegetables and sure to keep you satisfied? Farro Apple and Walnut Salad is an excellent light meal option and showcases its versatility. Ancient Grain and Vegetable Salad is a powerhouse and so easy to customize with your garden fresh picks.

All out of Farro? I’ve got you covered with my complete guide to Farro substitutes!

What is farro and where is it from?

Farro is an ancient grain that has been cultivated for thousands of years, with its origins traced back to the Fertile Crescent in the Middle East. It's believed to have been one of the first domesticated crops in the history of agriculture. Farro was a staple food in ancient civilizations such as the Sumerians, Egyptians, and Romans.

There are three main types of farro: einkorn, emmer, and spelt, each belonging to a different species of wheat:

1. Einkorn (Triticum monococcum): One of the earliest forms of cultivated wheat, dating back to about 10,000 years ago. Einkorn has a delicate, nutty flavor and is the smallest and simplest form of farro.
2. Emmer (Triticum dicoccum): Emmer wheat came into cultivation soon after einkorn. It has a chewy texture and a slightly nutty taste. Emmer is larger than einkorn and was a significant grain in ancient times.
3. Spelt (Triticum spelta): This form of farro is a hybrid of emmer and another wild grass. Spelt is larger in size compared to the other two varieties and has a slightly sweeter and nuttier flavor.

Is farro gluten free?

Farro is not gluten-free. It is a wheat grain that should not be consumed by those with sensitivities or allergies. A gluten-free alternative to farro is buckwheat groats.

Why should you cook farro in a rice cooker?

Cooking farro in the rice cooker doesn’t necessarily reduce the amount of time needed to cook, but it certainly becomes less hands-on. Using a rice cooker is a hands-free approach that leaves you able to tend to other dishes or simply enjoy the free time while the farro cooks.

A rice cooker also can produce consistent results because it maintains the perfect temperature, monitors the water, and has an automatic shut-off that prevents burning for perfectly fluffy, chewy farro every time. 

Ingredients

Farro: Depending on your recipe and preference, you can choose to buy pearled or unpearled farro. If you have trouble finding it in the grocery store, sometimes bulk health food stores can be a great option. Otherwise, purchasing can be a simple solution.

Liquid:  You can choose to use water or broth for the liquid. Don’t use any thick liquids because they will not absorb properly, and the farro won’t turn out.

Salt: It will only take a little, but it is well worth it and one thing you don't want to leave out.

Pearled vs Unpearled Farro

Pearled farro has its outer husk removed, leaving the inner grain exposed. On the other hand, unpearled farro remains completely intact.  Due to the processing, pearled farro cooks faster than unpearled farro but the removal of the outer husk results in some loss of nutrition. 

Additionally, pearled farro is softer and has a more mild taste compared to unpearled farro. Both varieties can easily be cooked in a rice cooker, though they require slightly different water amounts to achieve the desired consistency.

How to Cook Farro in a Rice Cooker Step By Step

Step one: Rinse the Farro

Place the farro into a fine mesh strainer. Run it under cool water, using your hands to move the farro around and to rinse away additional starch and any dust or debris that may be on the farro. Rinse until the water runs clear through the strainer.

Step 2: Measure the water

I cook pearled farro using a ratio of 3:1. This means that for every 3 cups of liquid, add 1 cup of farro. 

For unpearled farro, I use a 3.5:1. This means that for every 3.5 cups of liquid, add 1 cup of unpearled farro. 

Pour the water or broth into the rice cooker and add the rinsed farro. This is also the time that you add any salt, herbs, or spices into the rice cooker.

Step 3: Cook the farro

Place the lid on the rice cooker and press the button down to begin the cooking process. Some rice cookers do not have a timer or display, whereas others do. If yours has a timer, you can set it to 35 minutes.

Once the cooking process is done, a button will pop up. This means that the farro is done cooking and that the rice cooker no longer detects water in the bowl. Once it pops up, it switches into “keep warm” mode. Leave the farro in the rice cooker on warm for 5-10 minutes after it is cooked to finish fully softening.

Step 4: Flavor and Enjoy

Fluff the farro with a fork to separate the grains and evenly distribute any moisture evenly throughout the bowl. Enjoy it on its own, or add it to your meal that calls for a portion of cooked farro. 

Tips for Flavoring Farro

When it comes to flavoring farro, you have many options. Its bold, nutty flavor complements many other ingredients but is also strong enough to be the star of the dish with minimal additions. 

•  Cooking the farro in broth will infuse it with flavor. Chicken, beef, or vegetable broth will all add a savory taste to this mild-tasting grain.
• Aromatics and herbs will add a wonderful taste and smell to the farro. Sauteed garlic or shallots can be added directly into the bowl before cooking or stirred in at the end. Thyme, rosemary, oregano, lemon zest, and parsley can be added before cooking so the farro absorbs the flavors. 
• Spices can also boost the taste and may be added to farro before cooking. Smoked paprika, cumin, garlic powder, and even cinnamon for sweeter dishes can complement farro very well. 

Storage

To store dry farro: Store dry uncooked farro in an airtight container in a cool dry place. According to the Whole Grains Council, farro lasts for about 6 months when stored properly in the pantry but can last for up to one year in the freezer.

To store cooked farro: While dry farro stays fresh for months, once cooked, its storage time is greatly reduced. After cooking farro, it will last for 3-4 days in an airtight container in the refrigerator. 

How do rice cookers work

Rice cookers are a super simple way to cook grains. If you’re someone who struggles with getting the cook on grains just right, a rice cooker is a helpful kitchen appliance. 

A rice cooker has a heating element on the bottom, on top of which a non-stick bowl securely sits on top. Once grains and water have been added to the removable bowl, the rice cooker heats and cooks the farro, absorbing the water.

Once the water has been absorbed, it lightens the weight of the bowl, which triggers the heat to switch off the cooking mode and into “keep warm.” This really takes the guesswork out of time, and as long as your water and farro measurements are correct, you’ll have perfect fluffy farro every time.

Another meal prep recipe that goes perfectly with cooked farro is my turkey and vegetable meatballs recipe. They are so simple to make and so delicious.

• Whole Grain Resources
• Farro