To prepare dinner the farro, simmer 1 cup raw unpearled farro in about 6 cups water for 25 minutes or until barely chewy, and then drain, cool, and refrigerate. The bowls are scrumptious at room temperature, however you can also warmth the beans with a splash of hen stock and reheat the vegetables in a sauté pan with 1 or 2 teaspoons of oil.
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