Vegetarian Farro Skillet
Description
This easy vegan recipe made with farro, zucchini, black beans, and fire-roasted tomatoes is an easy skillet meal that comes together with little effort.
Ingredients
•
1 1/2 cups farro, uncooked
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1 (14 ounce) can vegetable broth
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1 (14 1/2 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
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2 tablespoons Pure Wesson® Canola Oil, divided
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2 cups quartered lengthwise, sliced zucchini
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 cup diced green bell pepper
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1/2 cup chopped yellow onion
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1/2 cup fresh corn kernels
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1 teaspoon finely chopped garlic
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1 (15 ounce) can black beans, drained, rinsed
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3 tablespoons chopped fresh cilantro
Directions
1
Stir farro, broth, undrained tomatoes and 1 tablespoon oil together in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.
2
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes, or until tender and browned, stirring occasionally. Remove from the skillet; set aside and keep warm.
3
Add bell pepper, onion, corn, and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes, stirring occasionally. Stir in beans, heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.