Heat olive oil in large sauce pan over medium-high heat. Add onions and saute about 5 minutes. Add the onions to the cooked farro.

If using a rice cooker, add the onions, stock, white wine and farro, cooking on the “Brown Rice” setting until completely cooked. Fluff with a fork.

If using stove top, add stock and bring to a boil. Add farro and reduce heat to a low simmer. Stir in the already sautéed onions. Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.

Soak golden raisins in hot water and set aside to plump. After 5 minutes, drain.

Toast the Marcona Almonds, either in the oven or in the microwave for 60-90 seconds (on a paper towel).

Grate the cheese.

In a large bowl, add the farro mixture, pumpkin, cheese, and drained golden raisins and spices. Mix together and add in the Marcona Almonds. Add more stock to moisten the dish, if needed.

Chop fresh sage and add at the end. Mix and serve immediately.