Vegetarian Farro Skillet

Total Time Prep: 20 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
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

  • 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

Directions

  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.

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
Recipe Creator

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