I like my farro chewy, so simply soaked is fine for me, but if you prefer it softer cook it afterwards for 20-25 minutes. If you don’t have time to soak the farro, then rinse, drain and cook it for 35-40 minutes. Just be sure to let it cool before adding to the salad.
If the salad seems dry at the end of step 2, add an extra tablespoon of oil and a teaspoon of lemon juice before mixing in the farro.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.