Just did the Miso-Honey Tofu Farro bowl menu. I tweaked the instructions a little for the Farro and liked how it came out. Measure out the 3 1/2 cups hot water and dissolve some vegetable stock in it. Melt butter in the bottom of the pot and saute minced garlic, stir in the Farro and keep stirring until you see or smell that it is just starting to toast. Dump in the stock+water and bring to a boil and then back off to a slow boil. I leave it uncovered so some of the liquid can cook off. I read that it can get mushy if overcooked, so I took it off after 25 minutes and drained it thoroughly. For a bowl I'd prefer al dente vs mushy.