Farro with Fennel and Carrots - Dairy Free Recipes

Ingredients

• 1 teaspoons black pepper
• 227 grams carrots (about 5 medium)
• 651 milliliters lb farro
• 1 large fennel bulb (1 lb; sometimes labeled anise), stalks discarded and bulb cut into 1/4-inch dice
• 237 milliliters chopped fresh flat-leaf parsley
• 1 garlic clove
• 85 grams 1/2 cup pitted Kalamata or other brine-cured black olives , quartered
• 24 fl. oz.s cups chicken stock or reduced-sodium chicken broth
• 59 milliliters extra-virgin olive oil
• 3 Tbsps red-wine vinegar
• 2 teaspoons salt
• 473 milliliters water