Farro with Fennel and Carrots

Ingredients

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

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