Vegetarian Farro Skillet Recipes

VEGETARIAN FARRO SKILLET

Vegetarian Farro Skillet image

Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 47m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ 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
½ teaspoon salt
½ cup diced green bell pepper
½ cup chopped yellow onion
½ cup fresh corn kernels
1 teaspoon finely chopped garlic
1 (15 ounce) can black beans, drained, rinsed
3 tablespoons chopped fresh cilantro

Steps:

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.
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.
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.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 56.5 g, Fat 6.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 772.5 mg, Sugar 2.8 g

VEGETARIAN FARRO SKILLET

Vegetarian Farro Skillet image

Farro is a type of wheat that was popular in ancient Rome. A good source of fiber, it includes more protein than most grains, making it a smart choice for meatless meals like this vegetarian farro skillet dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 small zucchini, halved and cut into 1/2-inch slices
1 cup farro, rinsed
1 cup frozen corn
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatoes, beans, zucchini, farro, corn, cumin, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until farro is tender, 25-30 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 416 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 73g carbohydrate (10g sugars, Fiber 15g fiber), Protein 14g protein.

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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.
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.
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