From the blog For Love of the Table
Olive oil
1/2 bunch of small spring onions (3 or 4)—white and some of the green—thinly sliced
1/2 small clove of garlic, minced (use the other half clove in the roasted mushrooms)
2 or 3 sprigs of thyme, picked
1/2 c. semi-pearled farro, rinsed
1 c. water
Salt
4 oz. crimini mushrooms, halved or quartered (depending on size) and roasted as described above in the text
2 small zucchini (about 3 oz. each), halved lengthwise and cut cross-wise into 1/4-inch thick half moons
Sweat the onion, along with a pinch of salt, in some olive oil until the onion is tender—about 5 minutes. Add the garlic and thyme and cook until fragrant. Add the farro and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—2 or 3 minutes. Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook, until tender but still firm in the center—about 25 minutes. Let the farro rest, covered, off of the heat for 5 minutes.
While the farro is resting, heat a small amount of olive oil in a sauté pan wide enough to just hold the zucchini. Add the zucchini to the pan and sauté until tender and golden brown in spots. Season with salt and pepper and set aside until ready to add to the pilaf.
Drain the farro and return to the pan or transfer to a bowl. Add the mushrooms and zucchini and toss to combine. Taste and correct the seasoning and serve. Serve hot or at room temperature. Serves 2 (generously) as a side.
http://www.forloveofthetable.com/2012/05/farro-pilaf-with-zucchini-mushrooms.html