Farro with Fennel and Carrots

Farro with Fennel and Carrots
Photo by John Kernick

Ingredients

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

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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