Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

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

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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