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
Vegetarian Farro Skillet Recipe photo by Taste of Home
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
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.
Vegetarian Farro Skillet Tips
Is farro better for you than rice?
Farro has more nutritional benefits than rice. Farro has high protein content in addition to being a whole grain, making it a must-have ingredient for vegetarian and vegan eaters. It's rich in fiber and minerals, too. Sound familiar? Farro is very similar to protein-packed quinoa. If you love quinoa, you must try farro (along with these other underrated whole grains)!
How long does this vegetarian farro skillet last in the fridge?
This vegetarian farro skillet dish lasts for 2-3 days in the fridge in an airtight container. Just make sure you haven't kept any pantry items too long before whipping up this skillet dish.
What should I add to my farro skillet?
Our Test Kitchen recommends squeezing lime over top to brighten the flavor. You can also serve this dish over a swirl of Greek (or vegan) yogurt for creaminess. Talk about mouthwatering! If you like this recipe, be sure to check out our other hearty vegetarian skillet recipes.