New Recipe Alert: Veggie Farro Skillet
It is super yummy. I tried a new grain called farro and really enjoy the easy of it. The texture was like a cross between a risotto and a rice. The flavors were very southwestern. Combine zucchini with black beans, fire roasted tomatoes and pearled farro together and it was a simple yet different meal that was new and fresh. I'll be making this more again. CRG approved.
Vegetarian Farro Skillet
15 Prep Time Minutes
30 Total Time Minutes
11 Number of Ingredients
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 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
302 calories, 52g Carbs
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.
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.
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.