- Place 1-1/2 cups of Farro in a mesh sieve.
- Rinse and drain.
- A sauce pot with 4 cups of water, agave nectar, and salt.
- Turn heat on to medium high and add in Farro immediately.
- Using a slotted spoon give the Farro a good stir to prevent sticking.
- Bring the Farro up to a boil then cover.
- Reduce heat to low and cook for 25-30 minutes.
- Again, using a mesh sieve drain any remaining liquid.
- Add Farro to a large mixing bowl and stir a couple of time to cool down.
- Add in all the chopped fruits and nuts, then toss gently to combine.
The one tip I would have is to stir the Farro once it comes out of the pot to cool down the Farro a bit. Once you add in the cold grape halves and pineapple chunks the temperature will come down even more. Serve warm or at room temperature. This dessert makes a great snack in the middle of the day.