A delicious whole grain side dish!
Chop the broccoli florets.
In a large pot, bring salted water to boil. When boiling, add broccoli florets and blanch for about 5 minutes until slightly soft. Remove broccoli with a slotted spoon and set aside.
Add the raw farro to the broccoli water and simmer for about 30 minutes until farro is tender.
While farro is cooking, shake out all of the excess water from the broccoli in a colander. Chop broccoli into smaller bite-size pieces.
Heat about 2 tablespoons olive oil over medium-high heat in large saute pan. When pan is hot, add garlic and red pepper flakes and cook for 1 minute.
Add chopped broccoli to pan, along with the zest of 1 lemon and 1 teaspoon kosher salt. Cook for about 20 minutes until broccoli is tender and brown.
When farro is done cooking, drain in colander. Place cooked farro in serving bowl. Cover with aluminum foil and set aside.
Add broccoli and all of the oil and garlic bits to the serving bowl with the farro. Add the juice of 1 lemon, lots of black pepper, the romano cheese and 2 additional tablespoons of olive oil. Toss well.
Taste and add more salt, pepper and crushed red pepper flakes as needed. Serve at room temperature.