cara_frank's Notes:
Expand1 bunch carrots, with tops Ask a question about this ingredient
1/2 cup Farro or Brown Rice Ask a question about this ingredient
3-5 cloves garlic or green garlic Ask a question about this ingredient
6 cups vegetable or chicken stock Ask a question about this ingredient
1 parmesan rind Ask a question about this ingredient
1 cup chopped celery Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
3-5 tablespoons olive oil Ask a question about this ingredient
1 cup diced fennel ( optional) Ask a question about this ingredient
Slice the carrots into rounds like pennies. wash the carrot tops carefully because they can be sandy. chop them finely. chop the fennel pollen if using that.
Ask a question about this stepheat the olive oil in a soup pot and add the carrots, onions, celery and garlic. add the fennel if using it. saute until tender, about 5 minutes
Ask a question about this stepadd the rice or farro and stir very well. The grains taste better if they absorb some of fat
Ask a question about this stepadd 4 cups of the broth, rice or farro and parmesan rind. season with salt and pepper to taste. simmer for 30-45 minutes until the grains are almost tender. add more stock if needed. add all the chopped greens and simmer for another 10-15 minutes until done. try to find the parmesan rind and fish it out.
Ask a question about this stepenjoy!
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
