Prep 10 mins
Cook 30 mins
This is a classic summer recipe in my family, cooked in alternative to old boring rice salad, can be made a complete though light meal by adding 2-3 cups cooked prawns. Complete with iced tea, savoury muffins and fresh fruit, delicious!
- Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
- Drain, rinse again under cold water.
- Put in a serving bowl with the pesto, mix well until completely coated in sauce.
- Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.
Absolutely delicious. I did toss in some grilled shrimp, and extra garlic, and it got raves!
This was just ok. We liked it but we weren't really fond of it. It would have needed some extra kick for us. Thanks for posting!