Vegetarian Farro Skillet
15Prep Time Minutes
30Total Time Minutes
11Number of Ingredients
1-1/2 cups pearled farro, uncooked
1 can (14 oz each) vegetable broth
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 tablespoons Pure Wesson® Canola Oil
2 cups quartered lengthwise, sliced zucchini
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup diced green bell pepper
1/2 cup chopped yellow onion
1/2 cup fresh corn kernels
1 teaspoon finely chopped garlic
1 can (15 oz each) black beans, drained, rinsed
3 tablespoons chopped fresh cilantro
|% Daily Value|
|Total Fat||6 g||10%|
|Dietary Fiber||10 g||39%|
|Vitamin C||17 mg||29%|
|Vitamin A||786 iu||16%|
Stir together farro, broth, undrained tomatoes and 1 tablespoon oil in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini and sprinkle with half of the cumin and salt; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm.
Add bell pepper, onion, corn and garlic; sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans, heat 2 minutes more. Add zucchini back to skillet along with cooked farro; stir to combine. Top with cilantro before serving.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.