Heat a medium saucepan over medium high heat until hot. Add the nuts and cook 2-3 minutes or until beginning to lightly brown, stirring constantly. Set aside on separate plate.

Add the water to the pan and bring to a boil over high heat, stir in the farro, reduce the heat to medium-low and simmer, uncovered, 10 minutes. Stir in the rice, cover and simmer 5 minutes or until farro is just tender. Drain in a fine mesh sieve and run under cold water to cool quickly, shaking off excess liquid.

In a medium bowl, combine all ingredients, except the raspberries. Stir until well blended. At time of serving, add the raspberries and toss gently. Serve immediately for peak flavors and texture.