In a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes. Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
Farro: There are the three main types (farro is usually found in well-stocked grocery stores with other whole grains such as rice, quinoa, and wheat berries).
Pearled farro: The most common type found in American groceries. It has more of the outer husk removed and cooks the fastest, about 10 to 15 minutes.
Semi-pearled farro: About half of the grain’s husk and bran has been removed in the pearling process, making semi-pearled farro cook a little bit quicker than whole grain.
Whole farro: The entire grain is left intact (with little to no extra processing). Whole farro has the most flavor (and the most nutrients). However, that also means that it takes the longest to cook, 30 to 40 minutes.
Yield: This recipe (2 cups dried farro) makes about 5 cups cooked farro, or 10 servings (1/2 cup each).
Storage: Cooked, cooled farro keeps in the refrigerator for up to 4 days.
Freezer: To keep the grain from clumping together as it freezes, spread it out on a sheet tray in the freezer. Once frozen, store in a freezer-safe container. Thaw overnight in the refrigerator or defrost in the microwave.