All About Farro
Your complete guide to farro - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Farro Last?
Storage times and freshness tips for farro in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
cooked farro (refrigerator)3-5 days
Signs of Spoilage
Sour, fermented, or unpleasant odor. Slimy or sticky texture. Visible mold (green, white, black fuzzy spots) or unusual discoloration (e.g., pinkish or greenish hues).
How to Check
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Smell test: Odor is usually the first indicator. Fresh cooked farro has a mild, earthy, slightly nutty aroma. Any sour, yeasty, 'off,' or putrid smells mean it's spoiled.
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Visual inspection: Look for any signs of mold, unusual spots, or color changes. The farro should look consistent in color.
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Touch test: Feel a small portion. If it's slimy, sticky, or unusually mushy, it has likely gone bad. Discard if any of these signs are present.
Storage Tips
Cool cooked farro quickly (within 1-2 hours) before refrigerating. Divide into smaller portions if needed to aid rapid cooling. Store in an airtight container to prevent drying out and absorption of other food odors. Do not leave cooked farro at room temperature for more than 2 hours.
cooked farro (freezer)3-6 months
Signs of Spoilage
While still safe, quality may degrade, leading to freezer burn (dry, hard, discolored spots) or a significantly mushy texture upon thawing. Off-flavors are rare but possible if stored improperly.
How to Check
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Visual inspection: Check for excessive ice crystals or signs of freezer burn. While safe to eat, freezer-burned farro might have a less desirable texture.
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Texture after thawing: If it becomes excessively mushy, crumbly, or has lost its characteristic chewiness after thawing and reheating, its quality has degraded.
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Smell after thawing: It should still smell fresh and mild. Any off-smells indicate an issue.
Storage Tips
Allow cooked farro to cool completely before freezing. Portion into individual or meal-sized servings in freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible from bags to prevent freezer burn. Label with the date. Thaw overnight in the refrigerator or reheat directly from frozen in a microwave or on the stovetop with a splash of water or broth.
unopened dry farro (pantry)1-2 years (or until 'best by' date)
Signs of Spoilage
Rarely spoils if packaging is intact. Possible signs include a musty odor if moisture has penetrated, or visible pest activity (e.g., weevils, moths) if packaging is compromised.
How to Check
Visually inspect packaging for any tears, holes, or signs of tampering. Check the 'best by' or 'use by' date. If the packaging seems intact and no pests are visible, it's likely fine.
Storage Tips
Store in a cool, dark, and dry place, away from direct sunlight and heat sources. Keep away from strong odors, as grains can absorb them.
opened dry farro (pantry)6-12 months
Signs of Spoilage
Musty, sour, or rancid smell (due to the natural oils in the grain breaking down). Presence of pantry pests (small insects, webs, tiny holes in grains). Visible mold if moisture has gotten in.
How to Check
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Smell test: Sniff the farro. Fresh farro has a mild, slightly nutty, earthy aroma. Any off-odors (musty, sour, chemical, paint-like, or overly strong 'old grain' smell) indicate spoilage.
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Visual inspection: Look closely for any signs of mold (fuzzy growth, discoloration) or insect activity (small bugs, larvae, webs, fine powder, or tiny holes in the grains).
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Texture test (less common): If it feels damp, clumpy, or unusually soft, it may have absorbed moisture.
Storage Tips
Transfer opened farro to an airtight container (e.g., glass jar, heavy-duty plastic container) immediately after opening. This protects it from moisture, pests, and oxidation, extending its shelf life. Store in a cool, dark, dry pantry.