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Vegetarian Farro Skillet

Rating: 4.87 stars
38 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.

By Hunt's

Gallery
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Recipe Summary

prep:
10 mins
cook:
37 mins
total:
47 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
307 calories; protein 11.1g; carbohydrates 56.5g; fat 6.6g; sodium 772.5mg. Full Nutrition
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Reviews (21)

Read More Reviews
38 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Plant Based Food Rocks!
Rating: 5 stars
06/14/2019
Began eating plant based meals only this past September. Found this recipe and it is a hit among my meat eater husband and son. It is an easy go to dinner, that makes a lot and everyone enjoys. I add salsa Verde to the top of each bowl, kicks it up a notch. Read More
Helpful
(4)
Bernie
Rating: 5 stars
02/22/2020
Great recipe. Like the addition of the Rotel. I also added a splash of lime juice at the end. It seems the brighten the taste and goes well with the Cilantro Read More
Helpful
(1)
ssharer
Rating: 5 stars
11/27/2019
I made this tonight and it was really good. I used Rotel tomatoes as mentioned by some others. We only had a 1/2 c of farro so I added about a half cup of quinoa about 10 minutes after the farro was cooking. I added a little more corn and some edemame. My husband and I both liked it and will make it again. Read More
Helpful
(1)
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AmyG
Rating: 5 stars
11/09/2019
Very delicious and satisfying! I used 2 full zucchini 2 ears of corn and a full red bell pepper. Everything else exactly as the recipe suggests. It s my first week on a plant based diet and I ve already made this recipe twice. Read More
Helpful
(1)
männlicheDamme
Rating: 5 stars
01/13/2019
This was great. We sliced up some chicken sausage and threw it in the mix but this dish would have definitely still been great without it. I'm putting this in my things to bring to a potluck rotation too. Will make again. Read More
Maya
Rating: 5 stars
06/27/2018
This was really really good. I had to look around for the farro and I almost gave up finding it. I will most definitely make this again! Read More
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Jenifer
Rating: 4 stars
06/09/2018
We all really liked this recipe. I've made it twice once with added queso fresco and once with a sunny-side egg on top. Very good. Read More
Nicole Ainsworth
Rating: 5 stars
12/27/2018
Made this with cauliflower...delicious! I will make this again and again...even my non-vegetarian guests loved it! Read More
lcharette1960
Rating: 5 stars
11/02/2019
I will definitely make this recipe again but will add chopped celery. This is very good. Read More
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