Black-Eyed Pea and Squash Succotash
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Ingredients
- 1½ cups quick farro
- 3 Tbsp chopped fresh basil
- 3 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 3 zucchini, coarsely chopped
- 3 yellow squash, coarsely chopped
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 pint grape tomatoes, halved
- ½ cup vegetable broth
Instructions
- Cook farro according to package directions. Drain, if needed. Stir in basil, 1 Tbsp oil, and ½ tsp each salt and pepper.
- Meanwhile, sauté onion and bell pepper in 2 Tbsp hot oil in a large, deep skillet over medium-high heat 5 minutes or until tender; add zucchini and yellow squash. Cook 3 minutes or until tender.
- Add peas, tomatoes, broth, and ½ tsp each salt and pepper; cook 5 minutes or until thickened. Serve over farro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
352
|
352
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 14 | 14 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 627 | 627 |
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