Farro With Fennel And Carrots

• 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

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.

chicken stock, water, garlic, salt, fennel, black olives, extravirgin olive oil, redwine vinegar, black pepper, carrots, parsley

Taken from www.epicurious.com/recipes/food/views/farro-with-fennel-and-carrots-237196 (may not work)