This tasty side dish features chewy farro, crunchy carrots and the licorice like flavor of fennel.
Farro with Fennel and Carrots
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Amount Per Serving
Calories from Fat 90
% Daily Value *
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 49g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 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
- 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. Drain in colander.
- 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.
- Special equipment: an adjustable-blade slicer.
Gourmet Recipes from Culinary Hipster http://www.culinaryhipster.com/