Ingredients
- 1 cup Farro (uncooked, rinsed)
- 1/2 cup Vegetable Broth (divided)
- 1/2 Yellow Onion (small, finely chopped)
- 1/2 Eggplant (medium, peeled, diced)
- 2 Garlic (clove, minced)
- 1 1/2 tsps Thyme (fresh)
- 1 Zucchini (medium, diced)
- 1 Orange Bell Pepper (medium, diced)
- 2 Tomato (large, diced)
- 1/2 cup Basil Leaves (chopped)
Directions
- Cook the farro according to the package directions and set aside.
- Meanwhile, heat half of the broth in a large pan over medium heat. Add the onion, eggplant, and garlic, and cook for three to four minutes until softened.
- Add the remaining broth, thyme, zucchini, bell pepper, and tomatoes. Cook for eight to 10 minutes until the vegetables are tender.
- Remove from the heat, add the cooked farro and basil, and stir to combine. Divide evenly onto plates and enjoy!