Simplicity is magical.
Farro is a robust grain... flavorful and filling, the grains gently explode in your mouth when you bite down on them.
It doesn't take much to make farro appealing... I only needed to spend a few minutes preparing and finishing the dish, but it's somehow very comforting and pleasing in spite of very little effort.
I use the rice cooker to prepare it, but after it's done, I like to bring a bit of cream to a simmer in a saucepan and mix in the farro, season with a bit of salt, and let the cream coat the grains of farro, adding a bit of richness. On previous occasions, I've added diced celery, onions and carrots to the rice cooker, but today I left all that out and found the farro equally compelling.
On the plate, I've added halved purple carrots with shallots, and a little bit of hoja santa cheese, a soft goat cheese wrapped in a sassafras leaf. This cheese is velvety and herbal and slightly tart, and just a little is enough to add a pleasant contrast to the nutty farro. It's nice with a little soup and some greens.