Farro should be tender but still slightly chewy, while wheat berries should be tender but still firm to the bite. If the grains are too hard, add more liquid and continue cooking. Farro is often used ...

In a large saucepan, heat 2 tablespoons of the olive oil. Add the wheat berries and cook over moderate heat, stirring, until lightly toasted, 5 minutes. Add the water, cranberries and thyme and ...

add the wheat berries to the pot and reduce the heat to a simmer. Allow them to cook uncovered for 30 minutes if using soft ...

Fill a medium saucepan with heavily salted water and bring to a boil over high heat. 2. Stir in wheat berries, reduce heat to medium-low, and cook until tender but still chewy, about 30 to 40 minutes.