Here's What You'll Need
butter, olive oil, swiss chard, shallots, garlic, farro, white wine, vegetable broth, parmesan, chives, tarragon, salt, black pepper
Place farro in a bowl. Cover with boiling water, let sit for 2 hours. Alternatively, you can cook farro in water for 15 minutes, then drain. Do not skip this step! The goal is to soften the starches before cooking.
Place vegetable broth in a medium saucepan. Warm through over medium heat, then reduce temperature to a simmer.
Heat butter and olive oil in a pan over medium heat. Sauté the shallot, Swiss chard stems, and garlic cloves for 3-4 minutes, stirring occasionally.
Add the drained farro to the pan, then toast for 1-2 minutes. Deglaze with white wine.
Add 1-2 ladlefuls of broth, stirring until the liquid has absorbed. Cook for 20 minutes, or until a little more than halfway through the cooking process.
Add in the Swiss chard leaves. Cook with remaining broth until farro is al dente, about 10-15 minutes more. Use additional broth as needed until farro is tender to the bite.
Add Parmesan, butter, tarragon, chives, salt, and pepper. Stir well. Taste, adjust seasoning. Serve immediately with a drizzle of olive oil and a pinch of flaky sea salt.