In a saucepan, bring water to a boil. Add farro and salt, if desired, and return to a boil.
Reduce heat to medium and boil, uncovered, until grains have the texture you like, about 30 to 40 minutes.
Drain off extra cooking water and serve or use as planned.
Refrigerate leftovers within 2 hours.
For more flavor, cook with broth instead of water.
Use farro in any recipe that calls for brown rice or quinoa. Add to soups, grain bowls, or use instead of pasta in pasta salads.
For less cooking time, cover farro with water and soak in the refrigerator for 8 or more hours. Add soaked farro to 3 cups boiling water or broth, reduce heat to low and cook for about 10 minutes. Drain extra water and serve.
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