Boiled

Boiled farro transitions seamlessly from a warm salad—grains pulled straight from having been drained of their boiling water—to a chilled salad using farro that was boiled last week. Fortunately, cooked farro also freezes well, so batch cook to your heart’s content. Simply bring the salted water to a boil, stir in the farro, return to a boil, turn down to a simmer, and cook away. Boiling farro normally takes about 50 minutes for whole grain, 25 minutes for semi-pearled, and 15 minutes for fully pearled. When the grain is tender, drain it like pasta and either use it immediately or spread it onto a baking sheet to cool. Always allow grains to cool completely before freezing—warm grains trapped in a covered container can stay in the temperature danger zone and allow bacteria growth even if it is stored in the freezer.