Farro Salad

Bring two cups of chicken stock to a boil, add one cup of rinsed farro. Reduce to simmer, cover. Cook 25 minutes until liquid is absorbed. Remove from heat. Let cool. Once cool, add 1/4 cup feta, 1/4 cup pomegranate seeds, four diced green onions, 1/2 an English cucumber, diced, 4 pepperoncini, diced, 3 tablespoons…