Farro and mushroom salad | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) farro or pearl barley
• 2 tsp (10 mL) canola oil
• 1 pkg (227 g) sliced mushrooms
• 1 pkg (100 g) shiitake mushrooms, stems removed and caps sliced
• 1 pkg (100 g) oyster mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup (125 mL) no salt added vegetable broth
• 2 tbsp (25 mL) basil or sundried tomato pesto
• 1 cup (250 mL) halved grape tomatoes
• 1/3 cup (75 mL) crumbled light feta cheese
• 1/4 cup (50 mL) chopped fresh mixed herbs (such as parsley, basil, oregano and mint)