Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.
Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
nutrition information (per serving):
15, Fat Calories
140, Saturated Fat
10, Monounsaturated Fat
29, Polyunsaturated Fat
Photo: Scott Phillips