VEGGIE FARRO SKILLET
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 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.)
VEGGIE FARRO SKILLET
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.
Recipe inspired by this one