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fierynic
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Add the farro and salt to a medium saucepan along with enough water and/or stock to cover by a few inches, about 4-5 cups total
Bring to a boil over high heat
Reduce to a simmer and cook until tender
For pearled farro, about 10-15 minutes, for semi pearled farro, about 20-25 minutes and for whole grain or unprocessed farro, about 30-35 minutes
Remove from heat and drain completely
Fluff with a fork and serve
Store in an airtight container, refrigerated for up to five days.