Vegetarian Farro Skillet
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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1 medium sweet red pepper, chopped
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3 garlic cloves, minced
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1 can (14-1/2 ounces) vegetable broth
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1 can (14-1/2 ounces) diced tomatoes
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 small zucchini, halved and cut into 1/2-inch slices
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1 cup farro, rinsed
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1 cup frozen corn
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3/4 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Chopped fresh cilantro
Directions
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1.
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
1-1/2 cups: 416 calories, 8g fat (0 saturated fat), 0 cholesterol, 757mg sodium, 73g carbohydrate (10g sugars, 15g fiber), 14g protein.
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