This recipe made perfect farro. I doubled the recipe for a family of five to make enough for 2 or 3 lunches. I added a tablespoon of Penzey’s Mural of Flavor and some Penzey’s Sunny Paris seasoning. I also sautéed two cans of chickpeas in olive oil to add to the farro when finished. Served with cherry tomatoes, cucumbers, avocado, hummus, and vegan feta crumbles. Red onions, parsley, and Kalamata olives would also make perfect additions.
