1. Add the farro and salt to a medium saucepan along with enough water and/or stock to cover by a few inches, about 4-5 cups total. Bring to a boil over high heat. Reduce to a simmer and cook until tender. For pearled farro, about 10-15 minutes, for semi pearled farro, about 20-25 minutes and for whole grain or unprocessed farro, about 30-35 minutes.

2. Remove from heat and drain completely. Fluff with a fork and serve. Store in an airtight container, refrigerated for up to five days.

Note: If using in a salad, allow to cool completely and fluff again.

Freezing Farro: Spread cooked farro on a baking sheet lined with parchment paper in a single layer. Freeze the farro completely, at least 2 hours, before transferring to an airtight freezer container. To reheat, microwave on high for 30 seconds at a time, add it frozen to your favorite soup or cook in a skillet with a little olive oil over medium low heat.

Using Farro: Great for bowls or can be served as a side tossed with one of our salad dressings such as our orange vinaigrette, chimichurri or our salsa verde.