Recipe Details
Ingredients
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1 ½cupsfarro, uncooked
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1(14 ounce) canvegetable broth
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1(14.5 ounce) canHunt’s fire-roasted diced tomatoes, undrained
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2tablespoonsPure Wesson canola oil, divided
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2cupsquartered lengthwise, sliced zucchini
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1teaspoonground cumin
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½teaspoonsalt
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½cupdiced green bell pepper
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½cupchopped yellow onion
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½cupfresh corn kernels
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1teaspoonfinely chopped garlic
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1(15 ounce) canblack beans, drained, rinsed
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3tablespoonschopped fresh cilantro
Cooking Directions
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Stir farro, broth, undrained tomatoes and 1 tablespoon oil together in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.
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Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes, or until tender and browned, stirring occasionally. Remove from the skillet; set aside and keep warm.
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Add bell pepper, onion, corn, and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes, stirring occasionally. Stir in beans, heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories307 | |
% Daily Value * | |
Total Fat 7g |
8% |
Saturated Fat 0g |
2% |
Sodium 773mg |
34% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 8g |
27% |
Total Sugars 3g |
|
Protein 11g |
22% |
Vitamin C 21mg |
23% |
Calcium 56mg |
4% |
Iron 4mg |
22% |
Potassium 618mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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