Step 1

Measure 1 and 1/2 cups farro into a fine mesh sieve and rinse with cold water. Drain.

Step 2

Transfer to a medium sized pot that has a lid. Add 4 cups water or stock or a combination of both and 1/4 tsp. salt. Bring to a boil over high heat.

Step 3

Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.

Step 4

Use a fork to gently fluff in the butter or olive oil, if using.

Step 5

Measure all ingredients into a slow cooker.

Step 6

Cook on high until farro is softened about 2-4 hours. Depending on the type of farro you have, the water may or may not have been absorbed.

Step 7

Drain any liquid that’s left or use it in a soup, stew or sauce.

Step 8

Preheat oven to 350ºF. Fill a kettle with water and bring it to a boil.

Step 9

Measure the farro into a fine mesh sieve and rinse with cold water. Drain. Transfer the farro to a medium-sized pot that has a tight-fitting lid. Add the salt and the butter or live oil (if using).

Step 10

Measure 4 cups of boiling water from the kettle and pour it into the pot. Stir and then immediately cover and put it into the oven.

Step 11

Cook for 35-40 minutes, until softened but still chewy.