Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

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

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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