Heat the oven to 425°F. Put a large saucepan with about 3 quarts of water on the stove over high heat and bring it to a boil.

While the water heats, prep the ingredients. Cut the broccoli into small florets, thinly slice the shallot and garlic, chop the sun-dried tomatoes, and chop the parsley if you have not done that yet.

Drain and rinse the cannellini beans in a colander. Zest the lemon, then squeeze out 2 tablespoons of juice.

When the water boils, add 1 teaspoon of the kosher salt to the saucepan. Add the farro to the boiling water.

Lower the heat to medium so the water keeps bubbling steadily. Cook the farro for 18 to 20 minutes, until it is tender but still pleasantly chewy.

Put the broccoli and shallot on a sheet pan. Add 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper.

Toss the broccoli and shallot on the sheet pan until coated. Spread them into a single layer so the broccoli can brown instead of steam.

Roast the broccoli and shallot for 10 minutes, until the shallot starts to soften and the broccoli turns bright green with a few browned spots.

Pull the sheet pan from the oven. Add the chopped sun-dried tomatoes to the pan and toss once with the hot broccoli and shallot.

Return the sheet pan to the oven and roast for 5 to 7 minutes more, until the broccoli has dark edges and the tomatoes look a little sticky.

Before you drain the farro, scoop 1/2 cup of the hot cooking water into a mug or measuring cup. Drain the farro in the colander.

Set the empty saucepan back over medium-low heat. Add the remaining 1 tablespoon olive oil and the sliced garlic.