Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　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.

　　

Ingredients

Makes 8 (side dish) servings

　　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

　　

Special Equipment

an adjustable-blade slicer

　　

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.

　　Cooks' note:

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