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Gourmet Recipes from Culinary Hipster

You are here: Home / Farro / Farro with Fennel and Carrots

Farro with Fennel and Carrots

November 13, 2015 by Kay Walker

This tasty side dish features chewy farro, crunchy carrots and the licorice like flavor of fennel.

Farro with Fennel and Carrots
2015-11-09 12:49:39
Serves 8
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319 calories
49 g
3 g
10 g
11 g
2 g
293 g
679 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
293g
Servings
8
Amount Per Serving
Calories 319
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 3mg
1%
Sodium 679mg
28%
Total Carbohydrates 49g
16%
Dietary Fiber 8g
33%
Sugars 7g
Protein 11g
Vitamin A
109%
Vitamin C
26%
Calcium
6%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb farro (2 3/4 cups)
  2. 3 cups chicken stock or reduced-sodium chicken broth (24 fl oz)
  3. 2 cups water
  4. 1 garlic clove
  5. 1 1/2 teaspoons salt
  6. 1 large fennel bulb (1 lb; sometimes labeled "anise"), stalks discarded and bulb cut into 1/4-inch dice
  7. 1/2 cup pitted Kalamata or other brine-cured black olives (3 oz), quartered
  8. 1/4 cup extra-virgin olive oil
  9. 3 tablespoons red-wine vinegar
  10. 1/2 teaspoon black pepper
  11. 1/2 lb carrots (about 5 medium)
  12. 1 cup chopped fresh flat-leaf parsley
Instructions
  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.
Notes
  1. Special equipment: an adjustable-blade slicer.
By Kay Walker
beta
calories
319
fat
10g
protein
11g
carbs
49g
more
Gourmet Recipes from Culinary Hipster http://culinaryhipster.com/

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