Description
Cooking Farro in a Rice Cooker is so easy and such a time saver! It's the best way to get consistent results each time. Switch up the usual rice routine and make this healthy ancient grain instead.
Ingredients
Scale
- 1 cup farro (sometimes labeled ancient grains/whole wheat)
- 2 and 1/2 cups water (cold or room temperature)
- 1 teaspoon olive oil (optional)
Instructions
- Rinse the farro in a fine mesh strainer with cold water to clean off any debris and extra starch. Shake out excess water.
- Add the drained farro to the rice cooker. Pour in 2.5 cups of water and 1 teaspoon of olive oil. Close the lid.
- Set the rice cooker to the brown rice or whole grain setting. If the rice cooker doesn't have these settings, set the timer to 45 minutes.
- Once the farro is cooked, fluff with a fork to separate. It's ready to serve!
Notes
- Don't skip rinsing the farro. It is important to rinse the dust or debris off the grains. Plus, it helps to separate the grains and avoid sticking to each other in the rice cooker.
- Use room temperature or cold water to pour into the rice cooker for the best results.
- Once the farro is finished, fork fluff the grains versus stirring to encourage more separation and less sticking.
- Prep Time: 2 minutes
- Cook Time: 45 minutes
- Category: grains
- Method: rice cooker
- Cuisine: Mediterranean