Warm Fennel, Mushroom & Barley Salad - Grains & Legumes Nutrition Council

Ingredients

• 1 cup pearl barley
• 2 cups reduced-salt vegetable stock
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas
• 1 tablespoon olive oil
• 1 large fennel bulb, finely shredded
• 2 shallots, sliced
• 250g mushrooms, sliced
• 1 cup frozen corn kernels
• 2 tablespoons chopped flat-leaf parsley
• 1/3 cup reduced-fat plain yoghurt