Vegetarian Farro Skillet

Recipe View 2 mins In a medium saucepan, combine farro, vegetable broth, undrained fire-roasted tomatoes, and 1 tablespoon of canola oil. (2 minutes)

Recipe View 25 mins Bring the mixture to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 25 minutes, or until the liquid is fully absorbed and the farro is tender.

Recipe View 1 mins While the farro is cooking, heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat.

Recipe View 7 mins Add the sliced zucchini to the skillet, sprinkle with half of the cumin and half of the salt. (1 minute)

Recipe View 2 mins Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned. Remove the zucchini from the skillet and set aside, keeping it warm. (7 minutes)

Recipe View 5 mins Add the diced bell pepper, chopped yellow onion, fresh corn kernels, and finely chopped garlic to the same skillet. (2 minutes)

Recipe View 2 mins Sprinkle with the remaining cumin and salt, and cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened. (5 minutes)

Recipe View Stir in the drained and rinsed black beans and heat for an additional 2 minutes. (2 minutes)

Recipe View Return the cooked zucchini to the skillet along with the cooked farro. Stir well to combine all the ingredients.

Recipe View Before serving, top the skillet with freshly chopped cilantro for a burst of fresh flavor.