It also makes a wonderful ingredient in bread: http://www.food52.com/recipes/10683_power_bread

If you mean farro one of the simplest ways is to simmer it in a seasoned broth for about 1/2 hour and finish with some freshly grated parmigiano or a parmigiano rind cooked into the broth.

Do you mean farro, also known as kamut? Here are several lovely ideas.

http://www.food52.com/recipes/search?recipe_search=farro