Farro and mushroom salad
Farro is a whole grain wheat that is used throughout Italy.
273 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1In a pot of boiling water, cook farro for 15 minutes or until tender but still slightly chewy. Drain well and set aside. (If using barley you may need to cook it for an additional 5 minutes)
Step 2In a large nonstick skillet heat oil over medium high heat and cook mushrooms and garlic, stirring often for about 8 minutes or until golden and liquid is evaporated. Add vegetable broth and pesto and simmer for about 3 minutes. Add to farro and toss to combine.
Step 3Stir in tomatoes, feta and herbs and toss to coat well.
Cover and refrigerate for up to 3 days. You can enjoy this salad hot, cold or at room temperature. A great side dish for any grilled meat, poultry or fish.
Per serving (1 of 4)
- 12 g
- 243 mg
- 632 mg
- Total fat
- 9 g
- Saturated fat
- 3 g
- 7 mg
- 40 g
- 8 g
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.
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