Vegetarian Farro Skillet

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(1 ratings)
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal

  • 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
  1. 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.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 302 View complete nutrition information
Reviews (1)

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Overall Rating

DJ Covill December 29, 2016

Made this but did not have farro I did have whole pearl barley used that instead had to cook the barley longer. Also left off cilantro because did not have any. It turned out well I thought and will make it again.