Armed with a bit of cooking look-up (here, thanks Foodzie!) and a general and cavalier approach to all grains (it can't be that different than rice, right?), we cooked some farro to go with dinner.
I brought 4 cups of water to a boil.
Added 1 cup of dry farro.
Reduced the heat to small simmering bubbling and put the lid on the saucepan.
I set a timer for 35 minutes just not quite believing the predicted 1 hour cooking time (really?).
The victory is this
Farro (and Rapini, which I made in the intervening 35 minutes.)