Farro with Fennel and Carrots

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. 1.

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

   30 min

2. 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. 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. 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