Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

  • 1 cup fresh flat-leaf parsley
  • ½ cup pitted Kalamata or other brine-cured black olives
  • 1 ½ teaspoons salt
  • ½ pound carrots
  • 3 tablespoons red-wine vinegar
  • 3 cups chicken stock or reduced-sodium chicken broth
  • 1 garlic clove
  • + 6 more ingredients
    • 1 adjustable-blade slicer
    • 1 pound farro
    • 2 cups water
    • 1 large fennel bulb (1 lb; sometimes labeled "anise")
    • ¼ cup extra-virgin olive oil
    • ½ teaspoon black pepper

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander. 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. While farro cooks, mince garlic and mas...

View full recipe at Epicurious

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