For an easy side dish, simply cook up farro with a bunch of veggies and add some nice finishing elements to make it stand out.
While I had 1 cup farro cooking away (only takes 20 minutes for the long cooking kind), I sautéed one bunch chopped asparagus with garlic and then wilted in one bag baby spinach. Toss the veggies with the farro and then drizzle with some truffle oil, salt, and pepper. Finally, add some fresh shaved parmesan.
Why do I not make farro more often?! Also, like most of the world, I’ve cooled it with the truffle oil over the last few years. That said, every once in a while, it’s nice to pull out of the pantry for a little surprise. It adds TONS of flavor without all the guilt. Thanks to that ingredient, I only used a bit of parm, not the whole block of crumbled cheese I’d usually put in a farro salad.