Farmhouse Farro Skillet

This delightful vegan dish features hearty farro, tender zucchini, flavorful black beans, and savory fire-roasted tomatoes, creating a harmonious and satisfying skillet meal that requires minimal effort.

Ingredients

1 1⁄2	cups uncooked farro
1	can (14 ounce) can vegetable broth
1	can (14.5 ounce) can Hunt's fire-roasted diced tomatoes, undrained
2	tablespoons Pure Wesson canola oil, divided
2	cups 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 ounce) can black beans, drained, rinsed
3	tablespoons chopped fresh cilantro

Instructions

• 1. Combine the uncooked farro, vegetable broth, undrained fire-roasted tomatoes, and 1 tablespoon of canola oil 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. In a large skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the zucchini and sprinkle with half of the cumin and salt. Cook for 5 to 7 minutes until tender and browned, stirring occasionally. Remove from the skillet, set aside, and keep warm.
  3. To the skillet, add the bell pepper, onion, corn, and garlic. Sprinkle with the remaining cumin and salt. Cook for 5 minutes, stirring occasionally. Stir in the black beans and heat for 2 minutes. Return the zucchini to the skillet along with the cooked farro; stir to combine. Before serving, top with fresh cilantro.

Jul 19, 2024