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Bring 2 cups each apple cider and water to a boil in a saucepan.
Stir in 1 ½ cups farro, 3 strips lemon zest and 1 teaspoon kosher salt.
Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly.
Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl.
Add the farro and toss. Top with grated parmesan.