This vegan recipe features pearled farro combined with zucchini black beans and fireroasted tomatoes for an easy vegetarian skillet meal
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Stir farro
broth
undrained tomatoes and 1 tablespoon oil together 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.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes
or until tender and browned
stirring occasionally. Remove from the skillet; set aside and keep warm.
Add bell pepper
onion
corn
and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes
stirring occasionally. Stir in beans
heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.
