Bring a small pot with farro, 11/2 cups water, and 1/2 tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 22-26 minutes. Drain any excess water with a wire-mesh strainer (there may not be any excess water). Return farro to pot, cover, and remove from burner. Set aside. While farro cooks, prepare ingredients.

Cut broccoli into 1" florets. Peel onion and slice into 1/4" thick rounds. Separate rounds into rings. Halve grape tomatoes. Stem and mince parsley. Zest lemon, halve, and juice.

Toss broccoli, onion, tomatoes, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer (some overlap is ok) and roast until vegetables are charred, 16-20 minutes. While vegetables roast, toast pine nuts.

Heat a small pan over medium heat. Add pine nuts to hot, dry pan and stir occasionally until nuts are aromatic and golden brown, 2-4 minutes. Immediately remove toasted nuts from pan to prevent burning.

Stir in parsley, 2 tsp. lemon juice, 2 tsp. olive oil, half the Parmesan (reserve remaining for garnish), and 1/2 tsp. lemon zest to pot with farro. Add salt and pepper to taste.

Plate dish as pictured on front of card, garnishing with pine nuts and remaining Parmesan. Bon appétit!