Farro and mushroom salad | Heart and Stroke Foundation

Name: Farro and mushroom salad | Heart and Stroke Foundation
Total time: 40 min
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)

www.heartandstroke.ca

Enjoy this Farro and mushroom salad recipe and find many more heart-healthy cooking ideas at heartandstroke.ca.

Keywords

Recipe
meatless
farro
mushrooms

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Cooking tools:

Pot
Colander
Nonstick skillet
Stove
Spoon

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)