Black Bean Farro Risotto


  • 5 oz. low sodium Rotel Original
  • 8 oz. low sodium black beans, canned
  • 12 oz. Green Giant cauliflower rice
  • 4 cups vegetable stock, heated
  • 2 cups Italian pearled farro
  • ¾ cup yellow onion, small dice
  • 3 cloves garlic, minced
  • ¾ cup cilantro, coarsely chopped 
  • 1/4 cup olive oil


Heat the oil in a high sided skillet. Add the onion and garlic, sauté until tender. Add the farro and sauté on medium heat for about 4 minutes. Add the Rotel and hot vegetable stock – (enough stock to cover the farro by 1” inch). Bring it to a simmer and stir as the liquid reduces, adding more as it does. Once the farro is tender (not mushy) and stir in the black beans and cauliflower rice. The entire cooking process should take about 20 – 25 minutes. Garnish with the cilantro & serve.

Nutritional Facts

Serv. Size: 8.0oz | Calories: 238 | Total Fat: 6.9gm | Total Carb: 7.5gm | Total Protein: 9.6gm | Total Sodium: 312gm

Upcoming Classes, Programs, and Events

Our clinical expertise and dedication to delivering compassionate cancer care is only part of the journey. At Miami Cancer Institute, we offer our patients and their loved ones a wide variety of educational programs including nutritional programs and support groups, in addition to countless public events taking place in and around our communities.

View Classes and Events

May 2024 At A Glance Calendar

Language Preference / Preferencia de idioma

I want to see the site in English

Continue In English

Quiero ver el sitio en Español

Continuar en español