I love farro and most other grains and am always trying to find a recipe that might influence others to enjoy them with me. This one has been popular with both adults and less picky kids. The inspiration for this was a recipe in Bon Appetit in which the cauliflower is fried and the other vegetables and prosciutto are cooked in with the farro and then discarded. I changed it up a bit to make it healthier and, I think, full of flavor. Since this is great at room temperature it's great for a potluck. If you buy your farro in the bulk section of a coop or organic market, the price is much better than in the smaller packages. Because it makes so much, there's always some left over for repurposing as a lunch with a fried egg, with some salmon flaked over top, or just as is! - healthierkitchen

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