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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

Nutrition Info

306.9 calories carbohydrate: 56.5 g cholesterol: : - fat: 6.6 g fiber: 7.6 g protein: 11.1 g saturatedFat: 0.4 g servingSize: - sodium: 772.5 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

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.

6 servings

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