Farro with Fennel and Carrots

Name: Farro with Fennel and Carrots
Yield: 4 servings
Ingredients: 1 1 lb farro (2 3/4 cups); 1 3 cups chicken stock or reduced-sodium chicken broth (24 fl oz); 1 2 cups water; 1 1 garlic clove; 1 1 1/2 teaspoons salt; 1 1 large fennel bulb (1 lb; sometimes labeled "anise"), stalks discarded and bulb cut into 1/4-inch dice; 1 1/2 cup pitted Kalamata or other brine-cured black olives (3 oz), quartered; 1 1/4 cup extra-virgin olive oil; 1 3 tablespoons red-wine vinegar; 1 1/2 teaspoon black pepper; 1 1/2 lb carrots (about 5 medium); 1 1 cup chopped fresh flat-leaf parsley; 1 an adjustable-blade slicer

From the kitchen of Carly

Chewy farro meets licorice-sweet fennel and briny olives in this bright, composed grain bowl. The tender carrots add subtle sweetness while red wine vinegar and good olive oil pull everything together into something that tastes way more elegant than it is to make.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 lb farro (2 3/4 cups)
13 cups chicken stock or reduced-sodium chicken broth (24 fl oz)
12 cups water
11 garlic clove
11 1/2 teaspoons salt
11 large fennel bulb (1 lb; sometimes labeled "anise"), stalks discarded and bulb cut into 1/4-inch dice
11/2 cup pitted Kalamata or other brine-cured black olives (3 oz), quartered
11/4 cup extra-virgin olive oil
13 tablespoons red-wine vinegar
11/2 teaspoon black pepper
11/2 lb carrots (about 5 medium)
11 cup chopped fresh flat-leaf parsley
1an adjustable-blade slicer

Instructions

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 mash to a paste with 1/4 teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.