Meanwhile, heat a second medium saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf. Cook, stirring often, 3 or 4 minutes, until onion is translucent. Add farro, and stir to coat with oil and to toast it slightly. Pour in the remaining 1/2 cup wine, and reduce by half. Add 8 cups water and 2 teaspoons salt and bring to a boil. Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through. Strain the farro and transfer it to a baking sheet to cool. Discard bay leaf.
Heat a large sauté pan over high heat for 1 minute. Slice the remaining chili thinly on the diagonal. Swirl the remaining 2 tablespoons olive oil into the pan; add green garlic, sliced chili, and 1/4 tsp. salt and sauté 2 or 3 minutes. Add farro, 1/4 tsp. salt, and a few grindings of black pepper. Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly. Stir in rice, and cook another 2 or 3 minutes. Add pea shoots, and cook until just wilted. Taste for seasoning.