Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

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

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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