Farro with Fennel and Carrots |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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 the olive butter tucked under the birds' skin. 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 |
Directions:
1. Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
2. 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.
3. 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.
4. 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.
5. Cooks' note: Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
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