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!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
  2. Drain, rinse again under cold water.
  3. Put in a serving bowl with the pesto, mix well until completely coated in sauce.
  4. Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.

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