Vegetarian Farro Skillet Recipe

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.