Farro is one of my favorite grains to eat. It has a nutty flavor and feels hearty without being heavy. It is also a snap to cook when using sous vide.
Various brands of farro cook slightly differently, so I try to stick to one brand until I've settled on a cook time. My favorite easily accessible brand is Bob's Red Mill, though Anson Mills has some amazing types of farro, even if they cost twice as much.
Because the types of farro cook differently, I highly recommend picking one to work with until you've gotten it down. Once you have decided on your preferred timing, it's a 5 minute process to make it in the future and there is no guess work. You can read my detailed article on how to sous vide grains for more information about timing. Some people also prefer it more tender, and some like a chewier farro, so you can cook it longer or shorter depending on your preferences.
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The recipe below is for Bob's Red Mill Farro and uses a 1/2-pint Mason jar. If you use a bigger size, you will need to increase the cooking time slightly. You can also use a vacuum bag or Ziploc bag if you prefer, though the cooking time may vary slightly.
If you are using Mason jars, I highly recommend getting a jar lifter to make the removal of the jars out of the hot water much safer and easier.
For additional flavor, you can substitute part of the water with any other flavorful liquid like soy sauce, Worcestershire sauce, vinegar, or stock. Though just a reminder, alcohol will not burn off during the sous vide process so I generally stay away from it unless it is just a splash.
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Ingredients for Sous Vide Farro
- 1/2 cup Bob's Red Mill Farro
- 2/3 cup warm water or other liquid
- Pinch of salt
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Cooking Instructions for Sous Vide Farro
Preheat a water bath to 185°F (85°C).
Combine the farro, water, and salt in a 1/2 pint Mason jar. Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Place in the water bath and cook for 30 minutes.
Carefully remove from the water bath, open the jar, and test for tenderness.
If using the sous vide farro right away, spoon it out into a bowl and fluff lightly with a fork.
If you are planning to use it later, chill the sous vided farro (I usually place the sealed Mason jar into a container filled with cool water for 15 or so minutes) then place it in the refrigerator. It can be reheated in the microwave, on the stove, or in the sous vide machine.