Start by measuring out your 1 cup of uncooked farro. Place it in a fine-mesh strainer and rinse it under cold water. This helps remove any debris or dust from the grain. Trust me; this step enhances the overall taste.

In a medium-sized pot, bring 4 cups of filtered water to a rolling boil. Adding salt to the water can enhance the flavor of farro, so feel free to adjust to your taste.

Once the water is boiling, stir in your rinsed farro. Lower the heat to medium, cover the pot, and let it simmer. For semi-pearled farro, cook for 25–30 minutes until it’s tender yet chewy. If using whole farro, expect to simmer for 40–60 minutes. Check for doneness; it should have a pleasant bite.

Once cooked, drain any excess water using a strainer. Return the farro to the pot. Add in your minced garlic and fresh rosemary. Stir in black pepper and a drizzle of extra virgin olive oil. Allow the residual heat to bloom the flavors for a few minutes.

After seasoning, farro is ready to serve. You can eat it warm, cold, or as a base for salads. Garnish with fresh herbs, your favorite vegetables, or proteins—whatever tickles your fancy!