quick and easy veggie farro skillet

Hey guys!

I whipped this up last night for dinner and it was amazing. It checked all the boxes for me about what I want when I make dinner:

  • It’s easy

  • It’s inexpensive

  • It’s made of clean, whole food ingredients 

  • Chris had two helpings and there was still enough leftover for lunch/dinner

I made this because I had a bag of farro in the cupboard that I’ve been wanting to make for a while. (I’m trying to clean out the pantry and use what’s in there)

Here’s what’s cool about farro:

Farro is an ancient  whole grain, similar to quinoa.  (Note: it is not gluten free) It has a nutty flavor to it and is chewy (in a good way).  It’s a good source of fiber (ya!), protein, calcium, magnesium, carbs, vitamin A and E, and iron. 

There are three different kinds of farro:

Whole Farro: the grain is left intact which retains more nutrients. It has the longest cooking time, but you can soak them overnight  to quicken the cooking time. Whole farro has a stronger flavor, is chewier and has the most fiber.

Semi-Pearled Farro: Part of the bran is removed from the grain, still has a portion of the fiber.

Pearled Farro: The bran and the outer husk is removed, still contains fiber. Quickest cooking time. (This is the kind I used for the recipe but will experiment with whole farro next time. Until I started reading about farro I had no idea that there was three kinds. Oh well, live and learn.)


  • 1-1/2 cups pearled farro, uncooked

  • 14 oz vegetable broth

  • 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained (I used Whole Foods Brand)

  • 2 tablespoons  avocado oil

  • 2 cups quartered lengthwise, sliced zucchini

  • 2 teaspoon ground cumin

  • 2-3 cloves garlic

  • 1/2 teaspoon salt

  • 1 red pepper

  • 1 yellow pepper (you can use any color pepper)

  • 8 oz of sliced white mushrooms

  • 1/2 cup chopped yellow onion

  • 1/2 cup corn kernels  (I used frozen from Trader Joe’s)

  • 1 teaspoon finely chopped garlic

  • 1 can (15 oz) black beans, drained, rinsed

  • chopped fresh cilantro

  • salt and pepper to taste

  • Guacamole (or avocado slices, not required but definitely makes the meal even better)

Combine 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.

Add bell peppers, mushrooms, onion, corn and garlic; sprinkle with remaining cumin and salt. Cook 5-7 minutes, until everything is soft but not mushy, stirring occasionally. Stir in beans, heat 2 minutes more. Add zucchini back to skillet along with cooked farro; stir to combine. Top with cilantro and guacamole before serving.

I really hope you guys make this, it’s so good and I’ll be making it until Chris gets sick of it lol.


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