Farro with Fennel and Carrots Recipe | Epicurious

Ingredients

• 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
• an adjustable-blade slicer