Farro with Fennel and Carrots
Farro with Fennel and Carrots is a dairy free and vegetarian side dish. One serving contains 357 calories, 10g of protein, and 10g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, carrots, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 hours.
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.
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.
Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.