Vegetarian Farro Skillet

Ingredients

• 1 1/2 cups farro, uncooked
• 1 (14 ounce) can vegetable broth
• 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
• 2 tablespoons Pure Wesson® Canola Oil, divided
• 2 cups quartered lengthwise, sliced zucchini
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup diced green bell pepper
• 1/2 cup chopped yellow onion
• 1/2 cup fresh corn kernels
• 1 teaspoon finely chopped garlic
• 1 (15 ounce) can black beans, drained, rinsed
• 3 tablespoons chopped fresh cilantro

Method

1. 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.25 min timer
2. 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.7 min timer
3. 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.5 min timer