Farro with Fennel and Carrots

Name: Farro with Fennel and Carrots
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
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

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.

Instructions

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.

Ingredients you will need

Farro

Water

Equipment you will use

Colander

Bowl

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.

Ingredients you will need

Farro

Stock