Ingredients47 m servings 307 cals
- 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.
- 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.
Per Serving: 307 calories; 6.6 g fat; 56.5 g carbohydrates; 11.1 g protein; 0 mg cholesterol; 773 mg sodium. Full nutrition
ReviewsRead all reviews 6
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.
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!
This was shockingly good. I'd never had farro or anything like it and was honestly afraid it would ruin the delicious vegetable blend. I loved the chewiness of the farro and each bite of zucch...
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!!!!