Southwestern black bean farrow 'risotto' 

Ingredients

  • 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
  • 3/4 cup yellow onion, small dice
  • 3 cloves garlic, minced
  • 3/4 cup cilantro, coarsely chopped 
  • 1/4 cup olive oil

Directions

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

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