In the meantime, in a medium sauce pot, heat the remaining olive oil over medium heat. Add the crushed garlic and let cook for 1 minute until fragrant. Add in the farro and stir. Let cook for 2 minutes, then add the broth, salt, dried thyme, pepper and dijon mustard. Stir well and bring to a boil. Return pot to a simmer, then cook for 20-25 minutes until liquid is gone and farro is cooked through.