I like farro and found this recipe in the Brain Health Kitchen Cookbook by Ann Fenn, MD.  She suggests adding carrot juice to the broth to make the farro.  The carrot juice I bought had some lemon in it and I thought the taste a little strong, but it was a pretty dish and I may try it with another carrot juice or just the broth.  She calls the dish a Farrotto, because she uses the classic technique of making risotto which is more time intensive, but lets you check the consistency of the farro.  To simplify this dish you can make it according to instructions on the box after adding it to the sautéed shallots and garlic.

Ingredients:

3/4 lb. slender carrots with tops
    or carrots sliced lengthwise
2 Tbsp. olive oil
1 tsp. kosher salt
2 cups carrot juice (or 2 more cups of stock)
4 cups vegetable stock
1 large shallot, finely chopped
    (about 1/2 cup)

2 large garlic cloves, finely
    chopped (~2 tsp.)
1/2 cup Walnut "Parm" *
1 Tbsp. white wine vinegar
1/2 tsp. black pepper
1 Tbsp. fresh thyme leaves
*below is the recipe for Walnut "Parm", but regular Parmesan Cheese may be used instead

Directions:

    Set an oven rack in the center position and preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment paper.  Toss carrots with 1 Tbsp of olive oil and 1/2 tsp. of salt.  Spread them in a single layer and bake for 30 to 35 minutes tossing once, until the carrots are golden brown and starting to get crispy.
    Meanwhile, make the farrotto.  Heat the remaining 1 Tbsp of olive oil in a large pan over medium-high heat.  Add the shallots, sprinkle with remaining 1/2 tsp of salt and cook, stirring often until golden brown 4-6 minutes.  Add the garlic and cook until fragrant about 1 minute.  Add the farro, stirring well to coat the grains.  
    Then either add the carrot juice and/or broth and cook according to the instructions on the box, or follow the instructions below to cook like risotto.  
   (Warm the carrot juice and /or broth in a small saucepan over medium-high heat.  Reduce heat to low and keep warm on the stove.  Using a ladle or a measuring cup,  transfer 1/2 cup of broth the pan.  Adjust the hear so the sauce gently simmers, and cook, stirring often, until almost all the liquid ha been adsorbed, 3-5 minutes.  Add the remaining stock, 1/2 cup at a time and continue to add the liquid in stare until the farro is tender, still chewy.  30-40 minutes total.)
   When the farro is done, stir in 1/4 cup of the "Parm", the vinegar and pepper.  Taste and adjust salt and pepper as needed.  Serve in dish with roasted carrots on top.  

Walnut "Parm"

This is a very healthy and tasty vegan alternative to Parmesan Cheese

1 cup raw walnuts
1/2 cup nutritional yeast
2 Tbsp white miso paste

1 small clove of garlic
1 tsp of smoked salt
​    (I used regular salt)

Combine all the ingredients in a food processor or blender.  Pulse until the mixture forms small, uniform crumbles,  like wet sand or coarsely grated Parmesan cheese.  Walnut "Parm" keeps in an airtight container in the refrigerator for up to 1 week.  (I found this sticky mixture gets caught in the blinds of a blender and needs to be helped with a spatula to unstick it a number of times - but a surprising pleasant taste.)