This hearty grain dish from Chia, Quinoa, Kale, Oh My! will taste just as great with quinoa, barley, or freekeh.
In a medium-size saucepan, combine the farro and broth. Bring to a boil over high, then lower the heat to low and simmer until all the broth is absorbed.
In a skillet over medium-low, heat the olive oil. Add the onion and garlic and cook until tender, about 3 minutes. Add the mushrooms, cumin, corn, and salt and pepper to taste and cook until the mushrooms are soft, about 7 1/2 minutes. Remove from the heat.
In a large bowl, combine the cooked farro, mushroom mixture, black beans, cilantro, and lime juice, then toss. Serve warm or chill for an hour and serve cold.