Farro with Vegetables and Lemon

makes approximately 6 servings

1 cup farro, uncooked (farro is a grain, I get it at Costco)
1 pound broccoli or bell pepper or whatever veggie(s) you'd like in smallish pieces.
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 lemons, meyer is best; zested and juiced
1/4 teaspoon salt
3/4 teaspoon pepper
1/8 cup olive oil
1 tablespoon olive oil
1/2 cup grated parmesan cheese, the real kind, not in the green can; about 1.5-2 oz

1.    Cook farro according to package directions; drain if needed.
2.    While farro cooks, stir fry the broccoli (or whatever veggie you're using) in 1 1/2 TBS olive oil and 1/4 tsp salt until just done.
3.    Mix drained farro and cooked broccoli in a large mixing bowl.
4.    Add the lemon zest, lemon juice (SEE NOTE), salt, pepper, olive oil (1/8 cup plus 1 tbs), and parmesan and mix well.
5.    Serve at room temperature.

NOTE: if your lemons are particularily large or juicy, put in half the lemon juice, mix well and taste, and add remaining lemon juice to taste. Usually it is good with the full juice of 2 lemons, but every once in a while I get particularily juicy or large lemons, and don't use quite all the juice. It should taste fairly lemony though.