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.

Combine cranberries in hot water and set aside to plump. After 5 minutes, drain.

Cook the peas as directed. Drain and set aside.

In a large bowl, add the farro mixture, turkey bits, cheese, and drained cranberries and peas. Mix together and generously salt and pepper to taste.

Chop fresh parsley and add at the end. Mix and serve either hot or cold.