Farro with Fennel

3 tablespoons unsalted butter
1 reduced onion, finely chopped
1/2 fennel bulb, cored and thinly sliced
1/2 carrot, diced
1 1/2 cup farro
2 1/2 cups Vegetable Stock or ordered stock
1 tablespoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste

1. Soften butter in a medium skillet over medium-high heat. add onion, fennel, and
Carrot. Cook, stirring often, for 3 minutes, or till onion is translucent. Scrape
Mix into the slow cooker.
2. Add farro, stock, and thyme to the slow cooker. Cook on Small for 5 to 7 hrs or on
Large for 2 1/2 to 3 hrs, or right up until farro is plump and gentle and liquid is absorbed.
Time to taste with salt and pepper, and serve routinely.