Bring a large pot of water to a boil. Salt the water to taste and add in a bay leaf for more flavor. While the water is coming to a boil, toast the farro in a skillet over medium heat until the farro turns light brown and begins to release a nutty aroma.

Once the water is boiling, add the toasted farro to the pot. Stir occasionally and cook for about 30-40 minutes. The grains should be slightly chewy but cooked through. Drain the farro and remove the bay leaf.

The farro is ready to serve or use in a recipe. If needed, quickly cool the farro by spreading it on a parchment-lined baking sheet. Store the cooked farro in an airtight container in your refrigerator for up to five days.