Use your favorite greens in this adaptable dish. Cooked chicken or baked tofu cubes would be hearty additions, or top individual servings with a poached or over-easy fried egg.
Put the warm cooked farro or rice in a large bowl. Set aside.
Heat 4 tablespoons olive oil in a wide sauté pan, then add the onions, mushrooms and greens, and sprinkle lightly with salt. Cook, stirring, until the greens are wilted.
In a small bowl, whisk together the 5 tablespoons olive oil with the sherry vinegar, honey, salt and pepper.
Stir the greens mixture into the grains. Add the red cabbage and parsley. Pour the vinaigrette over and toss gently to combine. Top each serving with chopped avocado.