1/1 Photo of Pesto Farro With Cherry Tomatoes
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!
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Units: US | Metric
- 1Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
- 2Drain, rinse again under cold water.
- 3Put in a serving bowl with the pesto, mix well until completely coated in sauce.
- 4Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.
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Nutritional Facts for Pesto Farro With Cherry Tomatoes
Serving Size: 1 (186 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 33.5
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.3 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 2.2 g
- Sugars 4.9 g
- Protein 1.6 g
The following items or measurements are not included: