This recipe was published in the Sunday magazine. Created by Ray McVinnie a top restraunt owner, author and judge on NZ's Top Masterchef NZ. I hadn't used Farro before and it is delicious. Almost like a cross between barley and brown rice. It cooks up with a lovely nutty, creamy, soft texture. I found this so delicious I made it a couple of times in the same week. I used chicken tener loins in place of the breasts as I find that breasts frequently become dry when cooked.