Rinse farro two to three times with cold water. Set it aside.

Pour about 3 cups of water into a saucepan and place it on medium heat.

Once the water starts to boil, add the rinsed farro.

Reduce the heat, and let the water simmer for about 30 to 35 minutes until the farro is semi-pearled. For whole farro, cook it for about 40 minutes.

Drain the farro using a strainer, rinse it with cold water and place it on a large plate. Spread it in a layer and let it dry for about 20 minutes.

Meanwhile, in a mixing bowl, or mason jar, add lemon juice, olive oil, minced garlic, thyme, Dijon mustard, chili flakes, salt, and black pepper. Mix well or seal the jar and shake it until everything is well combined.

Add dried farro to a large salad bowl and pour the dressing on top. Add chopped fresh parsley and toss so that everything is well combined.

Serve.