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Per serving
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- 1
Build the base
Heat the oil in a large skillet over medium-high heat. Add the chopped onion and the diced red bell pepper, and cook and stir until they soften, 2-3 minutes. Add the minced garlic and cook 1 minute longer, just until fragrant.
- 2
Add everything to the skillet
Stir in the vegetable broth, diced tomatoes, drained chickpeas, zucchini sliced into half-moons, the rinsed farro, corn, cumin, salt and pepper. Give it a good stir so the farro settles into the liquid.
- 3
Simmer until tender
Bring it to a boil, then reduce the heat, cover, and simmer until the farro is tender with a little chew, 25-30 minutes. Finish with a handful of chopped fresh cilantro.
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Vegetarian Farro Skillet
Created by: WholeFoodWendy
Ingredients
- 1 tbsp canola oil
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 14 1/2 oz vegetable broth
- 14 1/2 oz diced tomatoes
- 15 oz chickpeas
- 1 zucchini
- 1 cup farro
- 1 cup corn
- 3/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- cilantro
Instructions
- Build the baseHeat the oil in a large skillet over medium-high heat. Add the chopped onion and the diced red bell pepper, and cook and stir until they soften, 2-3 minutes. Add the minced garlic and cook 1 minute longer, just until fragrant.
- Add everything to the skilletStir in the vegetable broth, diced tomatoes, drained chickpeas, zucchini sliced into half-moons, the rinsed farro, corn, cumin, salt and pepper. Give it a good stir so the farro settles into the liquid.
- Simmer until tenderBring it to a boil, then reduce the heat, cover, and simmer until the farro is tender with a little chew, 25-30 minutes. Finish with a handful of chopped fresh cilantro.