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Vegetarian Farro Skillet


"Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal."
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47 m servings 307 cals
Original recipe yields 6 servings

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  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.
  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.
  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.

Nutrition Facts

Per Serving: 307 calories; 6.6 g fat; 56.5 g carbohydrates; 11.1 g protein; 0 mg cholesterol; 773 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Delicious! I only used 1 cup of farro and used a red pepper instead of green. This will be part of my regular rotation. A hearty, meatless meal that satisfies. Leftovers are great.

Yes.. I used Rotel tomatoes... 1/2 the recipe... plenty for 2! Loved it!!!!

This was my first try at farro and it came out fantastic. I am not a fan of green peppers so I substituted a red one. The farro was perfectly aldente. This will become a regular in my meal ro...