Farro with Tomatoes & Mozzarella

Name: Farro with Tomatoes & Mozzarella
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Fresh basil, 8 large leaves, cut into thin strips; Olive oil, 1 tablespoon; Balsamic vinegar, 2 teaspoons; Red wine vinegar, 2 teaspoons; Plum (Roma) tomatoes, 2 large, halved lengthwise, seeded, and coarsely chopped; Fresh mozzarella cheese balls (bocconcini), ¼ lb (125 g), halved; Vegetable broth or stock, 2½ cups (20 fl oz/625 ml), homemade or purchased; Farro, ¾ cup (4 oz/125 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Farro, ¾ cup (4 oz/125 g)
Vegetable broth or

Dinner
Main course
Vegetarian

Method

Soak the farro

Place the farro in a bowl with 3 cups (24 fl oz/750 ml) w