Farro Vegetarian Skillet



  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.
  • Time: 50 mins Servings: 6
Dinner for 2, Entree, Lunch, Party, Side dish, Tuscan, Vegan, Vegetarian,

Recipe by Blendabella

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