Name: Farro with Fennel and Carrots
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 8 (side dish) servings
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; an adjustable-blade slicer

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Farro with Fennel and CarrotsJohn Kernick

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.

Cooks' note:

Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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