Farro and Vegetables

I've been coming across a lot of recipes as of late that include farro. Farro cooks much the same way as rice does, with semi-pearled cooking twice as fast as the whole-grain variety. I haven't been able to find it in any of the stores around here (I'm told Whole Foods usually has it, but there isn't one close enough for me to bother), so I ordered some online.

Since I've never cooked or eaten it before, I went with a simple recipe. It's a great grain to cook in a large quantity because it stores well in the refrigerator and freezer. In fact, I reheated the leftovers from the recipe below then added steamed broccoli and green beans to switch it up a little...

Farro with veggies adapted from Marx Foods, "Simple Farro"
1/2 cup onion, diced
2 cups Farro
4 cups chicken stock (I used homemade)
2-3 zucchini, cut into chunks
1-2 teaspoons fresh parsley, chopped
1 tablespoon oil
a pinch of salt

1. Rinse the farro and set aside.
2. Heat the oil in a large pan and cook the onion until translucent, adding a pinch of salt a few minutes into cooking to "sweat" the onion.
3. Add the farro and toast for a minute or so, stirring frequently.
4. Add the chicken stock, bring to a boil, cover and reduce the heat to low.
5. Simmer for 25 minutes, or until farro is as tender as you prefer. Stir occasionally.
6. During the last 10-15 minutes, add the chunks of zucchini and chopped parsley
7. Season with salt and pepper to taste