Name: Vegetarian Farro Skillet
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Farro, uncooked - 1 ½ cups; Vegetable broth - 1 (14 ounce) can; Hunt's® Fire Roasted Diced Tomatoes, undrained - 1 (14.5 ounce) can; Pure Wesson® Canola Oil, divided - 2 tablespoons; Quartered lengthwise, sliced zucchini - 2 cups; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Diced green bell pepper - ½ cup; Chopped yellow onion - ½ cup; Fresh corn kernels - ½ cup; Finely chopped garlic - 1 teaspoon; Black beans, drained, rinsed - 1 (15 ounce) can; Chopped fresh cilantro - 3 tablespoons

Ingredients for - Vegetarian Farro Skillet

1. Farro, uncooked 1 ½ cups

2. Vegetable broth 1 (14 ounce) can

3. Hunt's® Fire Roasted Diced Tomatoes, undrained 1 (14.5 ounce) can

4. Pure Wesson® Canola Oil, divided 2 tablespoons

5. Quartered lengthwise, sliced zucchini 2 cups

6. Ground cumin 1 teaspoon

7. Salt ½ teaspoon

8. Diced green bell pepper ½ cup

9. Chopped yellow onion ½ cup

10. Fresh corn kernels ½ cup

11. Finely chopped garlic 1 teaspoon

12. Black beans, drained, rinsed 1 (15 ounce) can

13. Chopped fresh cilantro 3 tablespoons

How to cook deliciously - Vegetarian Farro Skillet

1 . Stage

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 . Stage

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 . Stage

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.