1 cup farro
2 cups vegetable broth, chicken broth, or water
1 Tbsp olive oil
1 small onion, diced
12 oz sliced mushrooms (white, cremini, or a mix)
4 cups chopped broccoli florets
1-1/2 tsp dried thyme
1/2 cup crumbled feta cheese
1/2 cup sliced almonds, toasted
1/2 tsp fresh black pepper, or more to taste
Cook the farro in the broth according to package directions. Transfer it to a large mixing bowl, and set aside.
In a large nonstick frying pan, heat the olive oil over medium heat. Add the onion, and cook for 2 minutes until slightly translucent. Add all of the mushrooms, and cook, stirring occasionally, until the mushrooms have given off some of their liquid, but there is still some liquid left in the pan.
Toss the broccoli and thyme into the pan, and cook, stirring occasionally, for 2-3 minutes, until the broccoli is just cooked but still tender-crisp. Pour the vegetables into the bowl with the farro.
In the same pan (you don't need to add oil or liquid), toast the almonds for 3-4 minutes, stirring or tossing often, until they are aromatic and slightly browned. Add them to the farro.
Stir everything in the bowl, then add the feta and 1/2 teaspoon of black pepper. Toss again, taste, and add more pepper if needed.
Serve warm, at room temperature, or cold.