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.