Farro with Fennel and Carrots

Ingredients for Farro with Fennel and Carrots

• 450g farro (650ml )

• 725ml chicken stock or reduced-sodium chicken broth (725ml )

• 475ml water

• 1 garlic clove

• 1 1/2 teaspoons salt

• 1 large fennel bulb (450g

• sometimes labeled "anise"), stalks discarded and bulb cut into 1/4-inch dice

• 120ml pitted Kalamata or other brine-cured black olives (90g), quartered

• 60ml extra-virgin olive oil

• 3 tablespoons red-wine vinegar

• 1/2 teaspoons black pepper

• 230g carrots (about 5 medium)

• 1 cup chopped fresh flat-leaf parsley

• an adjustable-blade slicer

How to make Farro with Fennel and Carrots

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.

Bring farro, stock, and water (475ml ) 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.