Farro with Black Beans and Fresh Herbs

Too busy to shop? Too tired to cook? Not sure what’s healthy? From Joel Fuhrman, MD, the #1 New York Times bestselling author of Eat to Live and the instant New York Times bestseller Eat to Live Cookbook comes the Eat to Live Quick & Easy Cookbook131 super-delicious, easy-to-prepare, incredibly healthy recipes.

Watch: Farro with Black Beans and Fresh Herbs (recipe below!)

 

Serves 4

1 cup farro (whole grain or semi-pearled)
1 small red bell pepper, finely diced
1 small yellow or orange bell pepper, finely diced
1/2 red onion, finely diced
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 small lemon, juiced
1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added black beans, drained
1/2 teaspoon garlic powder
Black pepper, to taste
1/4 teaspoon cumin (optional)

Look for whole grain or semi-pearled farro. Pearled farro cooks faster, but the nutritious germ and bran have been removed.

Cook farro according to package instructions. Place in a large bowl and mix in remaining ingredients.

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