Farro with Fennel and Carrots Recipe | Epicurious

Name: 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

www.epicurious.com

This side dish plays the dual role of salad (with crunchy fennel and carrot and fresh parsley) and bed for the Cornish hens (recipe precedes) — the seasoning of these chewy grains echoes that of...

Keywords

farro
carrot
fennel
olive
side
dinner
dairy free
nut free
make ahead
simmer
gourmet

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

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