I usually cook it in chicken stock and then add in either mushrooms, shallots, and wine (Marsala or white) or I'll make a cheesy version. Just add some bechemel and whatever cheese you have in the fridge (cheddar, goat cheese, parmesan, fontina all work well). You can pop it in the oven in a dish for a few minutes with some breadcrumbs and grated cheese on top with a drizzle of olive oil, same as you would do for mac and cheese. Yum!

I am addicted to farro. My favorite farro recipe is this: but don't try it unless you are willing to become a farro addict as well! http://www.food52.com/recipes/9113_farro_risotto

In Jennifer Perillo's Summer Farro Salad, http://www.food52.com/recipes/5092_summer_farro_salad, she cooks the farro with red onion, garlic, and parsley. It infuses the farro with an amazing amount of flavor. You could try this with other aromatics as well (scallions, garlic scapes, other herbs). Or you could do what Francesca suggests and cook farro in chicken (or veg) broth.

Olive oil and salt, olive oil and salt. Also cooking the farro in a pan with flavored oil (with garlic, or vegetables like broccoli sautéeing with red pepper flakes) is also another way to make sure the farro is rich with flavor. Or! Cook it in chicken broth.

chopped green onion, chopped kalamata olives, feta, olive oil, lemon juice, salt, pepper.