Vegetarian Farro Skillet
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
39
Sweetness
33
Sourness
45
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
400 g
Vegetable Broth (can)1 tsp
Ground Cumin1 tsp
Salt1 cup
Yellow Onion (chopped)1 cup
Corn Kernel (fresh)1 tsp
Garlic (finely chopped)3 tbsps
Cilantro (chopped fresh)Directions:
1
Stir together farro, broth, undrained tomatoes and 1 tablespoon oil in medium saucepan
2
Bring to a boil over medium-high heat
3
Cover, reduce heat and simmer 25 minutes or until liquid is absorbed
4
Heat remaining 1 tablespoon oil in large skillet over medium-high heat
5
Add zucchini and sprinkle with half of the cumin and salt; cook 5 to 7 minutes or until tender and browned, stirring occasionally
6
Remove from skillet; set aside and keep warm
7
Add bell pepper, onion, corn and garlic; sprinkle with remaining cumin and salt
8
Cook 5 minutes, stirring occasionally
9
Stir in beans, heat 2 minutes more
10
Add zucchini back to skillet along with cooked farro; stir to combine
11
Top with cilantro before serving