This side dish plays the dual role of salad (with crunchy fennel and carrot and fresh parsley) and bed for the "Roasted Cornish Hens with Black-Olive Butter" (included in this collection) -- the seasoning of these chewy grains echoes that of the olive butter tucked under the birds' skin. Ingredients 1 pound farro (2 3/4 cups) 3 cups chicken stock (24 fl oz) (or reduced-sodium chicken broth) 2 cups water 1 clove garlic 1 1/2 teaspoons salt 1 large fennel bulb (1 lb; sometimes labeled "anise"), stalks discarded and bulb cut 1/2 cup Kalamata olives (3 oz), pitted, quartered (or other brine-cured black olives) 1/4 cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1/2 teaspoon black pepper 1/2 pound carrots (about 5 medium) 1 cup fresh flat-leaf parsley chopped

Instructions
Special equipment: an adjustable-blade slicer preparation

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.

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.

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.

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.

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Yields: 8 Servings
     Gourmet magazine, February 2007, page 87

notes:  * Farro with fennel and carrots can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
* I have not made this yet, but just spent a couple of hours trying to locate farro (went to Whole Foods, a local natural foods store, a google search and two upscale grocery stores) . I finally found some. As an FYI, the package says Farro Perlato, Perled Spelt. After looking at spelt in the bins, it seems to be the same thing.

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