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. |
Published on Jul 19, 2024 by Luminița