FARRO WITH FENNEL AND CARROTS

Farro with Fennel and Carrots image

Yield Makes 8 (side dish) servings

Number Of Ingredients 14

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

Steps:

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.