Farro and mushroom salad

Farro is a whole grain wheat that is used throughout Italy.

by Emily Richards PH Ec.
273 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Two square bowls of farro and mushroom salad

Ingredients

Directions

  1. Step 1

    In 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)

  2. Step 2

    In 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.

  3. Step 3

    Stir in tomatoes, feta and herbs and toss to coat well.

Tips

  • 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.

Nutritional information

Per serving (1 of 4)

Calories
273
Protein
12 g
Sodium
243 mg
Potassium
632 mg
Total fat
9 g
Saturated fat
3 g
Cholesterol
7 mg
Carbohydrates
40 g
Fibre
8 g
Sugars
6 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.

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