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1-1/2 C Farro
14 oz can vegetable broth 14.5 oz Fire roasted diced tomatoes, undrained 2 T olive oil 2 C quartered lengthwise, sliced zucchini 1 tsp cumin 1/2 tsp salt 1/2 C chopped onion 1/2 C corn kernels 1 tsp finely diced garlic 15 oz can black beans, drained, rinsed 3 T chopped cilantro 1) Stir together farro, broth, undrained tomatoes and 1 T oil in medium saucepan. Boil over medium-high heat. Cover and reduce to simmer 25 minutes until liquid is absorbed. 2) Heat remaining 1 T oil in large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 cumin and salt. Cook 5-7 minutes or until browned and tender, stirring occasionally. Remove, set aside and keep warm. 3) Add 1 T oil and saute bell pepper, onion, corn and garlic. Sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans, heat 2 more minutes. Add zucchini back into skillet, along with cooked farro. Stir to combine. Serve with cilantro sprinkled on top.
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