Farro Vegetarian Skillet

• 1 Cup Rustic Tuscan BLENDABELLA
• 1 1/2 Cups Uncooked farro
• 14 oz Vegetable broth
• 1 Can (14.5 oz) Roasted diced tomatoes
• 2 Tbsp Oil
• 1 Zucchini, quartered
• 1 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 Cup Corn
• 1 tsp Chopped garlic
• 1 Can (15 oz) Black beans, drained and rinsed
• 2 Tbsp Chopped cilantro

Instructions

1. In a medium pot, stir together farro, broth, undrained tomatoes and 1 tablespoon oil.
2. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until all the liquid is absorbed.
3. Heat remaining 1 tablespoon oil in large skillet over medium-high heat.
4. 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 and set aside.
5. Add onion, corn and garlic; sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans and BLENDABELLA, heat for another 2 minutes.
6. Add zucchini back to skillet along with cooked farro; stir to combine. Top with cilantro before serving.