Farro Perlato Cereal

Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.

Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low cover and simmer until tender about 15 minutes. Drain.

Mix milk sugar vanilla bean with seeds and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through about 5 minutes.