Ingredients47 m servings 307
- 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 56.5 11.1 0 773 Full nutrition
ReviewsRead all reviews 19
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....
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
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 fa...
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’...
Really tasty! Only had 1 cup of farro so I added a little less broth and it worked out fine.
This was easy and even my husband, who is a true meat and potatoes guy, loved it! He did add some parmesan cheese to the top :)
Was a big hit. I didn’t have farro but quinoa worked great. Thanks for the recipe.
I will definitely make this recipe again but will add chopped celery. This is very good.