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.
Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 (side dish) servings
Ingredients
Special Equipment
Preparation
Step 1
Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
Step 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.
Step 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.
Step 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.
Recipe notes
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