Pesto Farro With Cherry Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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! Ingredients:
280 g cracked farro (can be substituted with barley) |
3/4-1 cup pesto sauce |
500 g cherry tomatoes |
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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