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Farro with Fennel and Carrots

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Farro with Fennel and Carrots

Farro with Fennel and Carrots

amanda

Equipment

  • - Pot with Lid

  • - Chef's Knife

  • - Cutting Board

  • - Mandoline Slicer (optional)

  • - Colander or Strainer

  • - Digital Kitchen Scale

  • - Slow Cooker (optional)

  • - Measuring Cups and Spoons

  • - Kitchen Timer or Phone Alarm App

  • - High-Speed Blender (optional)

Ingredients

  • 1 lb farro (2 3/4 cups)

  • 3 cups chicken stock or reduced-sodium chicken broth (24 fl oz)

  • 2 cups water

  • 1 garlic clove

  • 1 1/2 teaspoons salt

  • 1 large fennel bulb (1 lb; sometimes labeled "anise"), stalks discarded and bulb cut into 1/4-inch dice

  • 1/2 cup pitted Kalamata or other brine-cured black olives (3 oz), quartered

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons red-wine vinegar

  • 1/2 teaspoon black pepper

  • 1/2 lb carrots (about 5 medium)

  • 1 cup chopped fresh flat-leaf parsley

  • an adjustable-blade slicer

Instructions

1

Instruction 1

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
2

Instruction 2

Bring farro, stock, and water (2 cups) to a boil in a 4-quart heavy pot, then reduce heat and simmer, uncovered, until farro is tender, 15 to 20 minutes. Drain in colander.
3

Instruction 3

While farro cooks, mince garlic and mash to a paste with 1/4 teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
4

Instruction 4

Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.
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