Choose the type of farro you want to cook with – whole, semi-pearled, and pearled. The whole-grain variety contains the most fiber, but it also takes the longest to cook (around 3 hours). However, it has the most earthy and nutty flavor. Semi-pearled farro will take about half that much time to cook, while pearled farro will get cooked the fastest in about 20 to 30 minutes.

Once you have decided which farro you want to cook with, you need to soak it in cool water for about  8 to 16 hours in the refrigerator. If you opted for whole-grain farro, soaking it prior to cooking will significantly reduce its cooking time.

Then, you need to rinse the farro. Place the grains in a mesh colander and rinse them with cool, running water, until the water runs clear.

Put water and some salt in a large saucepan and put it on your stovetop over medium heat.

Wait for the water to come to a boil and then sit in the farro.

Make sure that the farro is entirely submerged in the water and reduce the heat to medium-low or low so that the water starts to simmer gently.

Cover the pan with a lid and cook the farro until it’s tender yet chewy. The exact cooking time for the farro can vary from 20 to 40 minutes, depending on the variety of farro that you chose and the texture of the grain that you prefer.

If you want a mushy texture, then allow whole farro to cook for about 40 minutes, and semi-pearled and pearled farro for about 30 to 35 minutes.

Keep checking on the farro and tasting it as it cooks so that you can take it off the stove once it has cooked to the desired level.

Once the farro has cooked, drain all the excess water from the pan.

Allow the cooked farrow to cool for a few minutes before you serve it or add it to your dish.