In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
Top with the parsley and thyme, fluff with a fork and serve.
Per serving: Calories: 200; Total Fat 5 grams; Saturated Fat: 0.5 grams; Protein: 8 grams; Total carbohydrates: 31 grams; Sugar: 4 grams Fiber: 4 grams; Cholesterol: 5 milligrams; Sodium: 250 milligrams