Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

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

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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