This is a large recipe for 10, but can be halved.

Ingredients

1 large bunch of broccoli rabe, ends trimmed, stalks and flowers cut into 2-inch pieces
3 cups chicken or vegetable stock
3 cups water
1/4 cup plus 2 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
1 small onion, chopped
1 carrot chopped
1 stalk celery, chopped
1 teaspoon chopped fresh rosemary
1 pound Alce Nero Farro
2 tablespoons butter
1 large shallot, finely chopped
1 cucumber, chopped
1 cup dried cherries
1 cup pecans, toasted and chopped
1 tablespoon chopped parsley
2-4 tablespoons Trucioleto Aceto di Vino
Ravida Sicilian Sea Salt to taste

In a large pot of salted boiling water, blanch the broccoli rabe for 1 minute, or until it turns bright green. Drain in a colander and rinse under very cold water. Drain and pat dry with paper towels

In a medium saucepan over high heat, bring the stock and water to a boil, then lower heat and simmer for 10 minutes. In a large skillet, heat olive oil, add carrot, celery, onion, and rosemary, sauté until vegetables soften. Stir in farro, 1 teaspoon salt and 1/2 teaspoon black pepper. Add enough hot stock to cover farro by 1 inch. Stir and cover pan with foil or a lid. Either simmer the farro on top of the stove over low heat or put in a 350 degree oven for 25-30 minutes until farro has absorbed the liquid and is just tender. Transfer to shallow bowl; cool to room temperature. 

In a large skillet, melt butter, add shallot, and saute for 2 to 3 minutes. Add broccoli rabe, sauteeing for 1-2 minutes. Cool to room temperature. Toss the farro and broccoli rabe together with the cucumber, cherries and pecans, parsley, 2 tablespoons of vinegar, and 2 tablespoons of olive oil. Add more salt, pepper and vinegar if desired.