Farro is nearly always sold pearled in the US. This means the bran has been removed, so it needs less cooking time than whole farro, which has the bran intact, or semi-pearled farro, which retains some of the bran. It is easy to cook on the stove, or in a rice cooker or a pressure cooker for convenience. Cook 1 cup dry farro in 2 1/2 to 3 cups of water or broth (a 1:2.5 or 1:3 ratio). Simmer until just tender, and then drain using a large sieve.