13 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
  • Special equipment: an adjustable-blade slicer
Nutrition
334
17% daily value
8 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

16% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 43

Fiber

36% 9

Sugars

- 8

Sugars, added

- 0

Protein

24% 12

Cholesterol

1% 3

Sodium

29% 693

Calcium

7% 70

Magnesium

24% 100

Potassium

13% 617

Iron

23% 4

Zinc

21% 2

Phosphorus

43% 298

Vitamin A

32% 289

Vitamin C

18% 16

Thiamin (B1)

23% 0

Riboflavin (B2)

14% 0

Niacin (B3)

38% 6

Vitamin B6

20% 0

Folate equivalent (total)

15% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

130% 157
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