Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.
Preparation Time
10 mins
Cooking Time
37 mins
Total Time
47 mins
Calories
307 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
½ teaspoon salt
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
½ cup fresh corn kernels
½ cup diced green bell pepper
1 (14 ounce) can vegetable broth
½ cup chopped yellow onion
1 (15 ounce) can black beans, drained, rinsed
2 tablespoons Pure Wesson® Canola Oil, divided
1 teaspoon finely chopped garlic
1 ½ cups farro, uncooked
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
