Ingredients
6
6 servings
- •1.5 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
- •0.5 teaspoon salt
- •0.5 cup diced green bell pepper
- •0.5 cup chopped yellow onion
- •0.5 cup fresh corn kernels
- •1 teaspoon finely chopped garlic
- •1 (15 ounce) can black beans, drained, rinsed
- •3 tablespoons chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 307
- Carbohydrate: 57g
- Fat: 7g
- Fiber: 8g
- Protein: 11g
- Sugar: 3g
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