Farro with Fennel and Carrots

Ingredients

• 0.5 teaspoon pepper black
• 0.5 lb carrots ( 5 medium)
• 2.8 cups farro 
• 1 large fennel bulb cut into 1/4-inch dice (1 lb; sometimes labeled "anise")
• 1 cup flat-leaf parsley fresh chopped
• 1  garlic clove 
• 3 oz kalamata black pitted quartered
• 24 fl. oz. chicken broth reduced-sodium
• 0.3 cup olive oil extra-virgin
• 3 tablespoons red-wine vinegar 
• 1.5 teaspoons salt 
• 2 cups water 

Equipment

• bowl
• knife
• pot
• colander

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.
3. Drain in colander.
4. While farro cooks, mince garlic and mash to a paste with 1/4 teaspoon salt using a large heavy knife.
5. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
6. Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks.
7. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.
8. Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.