Farro with Fennel and Carrots
A hearty Mediterranean-inspired grain salad featuring tender farro tossed with crisp fennel, sweet carrots, briny Kalamata olives, and fresh parsley in a garlic-infused vinaigrette.
Ingredients
- •1 lb farro
- •3 cups chicken stock
- •2 cups water
- •1 clove garlic
- •1½ teaspoons salt
- •1 large bulb fennel
- •½ cup Kalamata olives
- •¼ cup extra-virgin olive oil
- •3 tablespoons red-wine vinegar
- •½ teaspoon black pepper
- •½ lb carrots
- •1 cup fresh flat-leaf parsley
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
30 min
- 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.
20 min
- 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.
10 min
- 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.
15 min
