i've been cooking quinoa dishes lately, but it was my 13 year old grandson who introduced me to farro with this recipe. He is working on a cooking badge for boyscouts and this one of his favorites. It has become one of mine too. We have never had it cold, as once we start smelling that garlic, we can't wait to dig in! I personally reduce the farro to 1/2cup, because I also can only find cherry tomatoes in 10 oz clam shells, but keep the other ingredients as listed. Well, I actually like pecans instead of walnuts, so not quite! Fool around with this, I don't think you could make a mistake with small changes.
We didn't like that it was not warm. The container of cherry tomatoes that I had was 10.5 ounce so I should have reduced the amount of farro. The ratio of farro to the tomatoes was too much and you didn't get much of the tomato in each bite. Anyway, good, but not great. I can't imagine serving it cold.
Last CL had a challenge to eat one new grain per month. I tried farro and liked its chewy nutty texture. This recipe is easy! Next time I would roast thyme with tomatoes for more depth. I didn't have feta but I did have homemade ricotta insalata which worked great. Going to my easy lunch or light dinner vegetarian file. Enjoy!
I had never even heard of Farro before, but this recipe has made me a fan. The directions were perfect and the flavors were delicious. I had some left over pine nuts from another recipe so I substituted them for the walnuts and they worked great. I will definitely make this again!