June 7, 2026
URL: https://m.hunts.com/recipes/skillets/vegetarian-farro-skillet-8220
- Prep time 15 minutes
- Total time 30 minutes
- Servings 6
Ingredients
-
1-1/2 cups pearled farro, uncooked
-
1 can (14 oz each) vegetable broth
-
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
-
2 tablespoons canola oil
-
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 can (15 oz each) black beans, drained, rinsed
-
3 tablespoons chopped fresh cilantro
Nutrition Information
302 calories, 52g carbs
Directions
-
Step one
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.
-
Step two
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.
-
Step three
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.
