I wanted to like this, but there's some serious issues with this recipe. First off, the way in which you cook the farro doesn't work -- I get that the fennel and onion flavors the grain, but too much liquid makes them mushtastic. Pair that with the sweet potato and apple, and the whole thing degenerates into pablum real quick. My take would be to cook the farro in far less liquid, optimally water/cider mix, to retain the nuttiness/chewiness of the grain. Boot out the yam and keep the apple, maybe sub in some kicky greens, like arugula. But what do I know.