How to Make It
Bring 1 tsp. kosher salt and 6 cups water to a boil in a large saucepan over medium-high heat. Add farro; cook, stirring occasionally, 25 minutes or until tender. (Farro will still have a slightly springy texture.) Drain farro. Spread in a single layer in a jelly-roll pan coated with cooking spray; cool completely (about 15 minutes).
Melt butter in a large skillet over medium heat. Cook butter, whisking constantly, 7 to 8 minutes or until butter turns golden brown. Add farro to skillet; cook, stirring constantly, 2 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.