Measure 1 cup dry farro and place in a medium pot
Add water to cover and swirl farro in water
Drain off water using a fine mesh strainer
Repeat rinsing 2-3 more times until water runs clear
Make sure the inner pot is cleaned and inserted back into the cooker
Plug the rice cooker in and turn to Cook setting to bring up to temperature
Measure out 21⁄2 cups broth or water
Pour into rice cooker inner pot
Transfer drained farro to rice cooker pot
Optional: Stir in 1 tbsp oil or butter
Step 5: Flavor and Cook
Add any chopped vegetables or seasonings
Put the lid on to allow farro to cook undisturbed
Cook for approx. 25-30 minutes
Use a rice cooker spoon to fluff farro
Scoop into bowls and top with cheese, herbs, etc.
Let the rice cooker automatically switch to Warm
Serve warm farro directly from the rice cooker
Transfer any leftovers to storage containers
Refrigerate for up to 1 week
Reheat gently before serving again
