in 6 cups water for 6 to 8 hours (soaking cuts down on cooking time).
, and place the farro in a pot with water to cover, bring to a boil, then simmer
until tender and water is absorbed, stirring occasionally, 40 to 50 minutes.
Heat oil in saucepan
and saute the onion
and garlic until translucent, add parsley and farro, salt and pepper to taste, serve warm.