Rinse the farro, then add it to a large saucepan with the water, olive oil, bay leaf and salt.
Bring the farro to a boil and reduce the heat to medium and let simmer for 20-25 minutes or until it reaches the consistency you like. (I did 20 minutes for soft and chewy.)
Remove the bay leaf and drain the farro, then return it to the pot.
Toss in the zest and juice of the lime and lemon as well as the chopped cilantro and it’s ready to serve.