Vegetarian Farro Skillet
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

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.