Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
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 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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 62 mg | 6% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 0 | |
| Total Fat | 6 g | 10% |
| Iron | 4 mg | 22% |
| Calories | 302 kcal | 15% |
| Sodium | 776 mg | 32% |
| Protein | 11 g | 22% |
| Saturated Fat | 2% | |
| Sugars | 5 g | 0 |
| Vitamin C | 17 mg | 28% |
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.
Vegetarian Farro Skillet
