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Vegetarian Farro Skillet
Vegetarian Farro Skillet
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vegan Farro Skillet with Zucchini, Black Beans, and Fire-Roasted Tomatoes - A simple, hearty dish for a flavorful meal with minimal prep.
Ingredients:
  • 1.5 cups farro, uncooked
  • 1 (14 ounce) can vegetable broth
  • 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 2 cups quartered lengthwise, sliced zucchini
  • 1 teaspoon ground cumin
  • 0.5 cup diced green bell pepper
  • 0.5 cup chopped yellow onion
  • 0.5 cup fresh corn kernels
  • 1 teaspoon finely chopped garlic
  • 1 (15 ounce) can black beans, drained, rinsed
  • 3 tablespoons chopped fresh cilantro
Instructions:
  • Combine farro, broth, undrained tomatoes, and 1 tablespoon oil in a saucepan. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer for 25 minutes until liquid is absorbed.
  • In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil. Add zucchini and sprinkle with half of the cumin and salt. Cook for 5 to 7 minutes until tender and browned, stirring occasionally. Set aside to keep warm.
  • Combine bell pepper, onion, corn, and garlic in a skillet. Season with the remaining cumin and salt, then cook for 5 minutes, stirring occasionally. Add beans and heat for 2 minutes. Return zucchini and cooked farro to the skillet; mix well. Sprinkle with cilantro before serving.

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