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Farro with Fennel and Carrots

['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', 'an adjustable-blade slicer']

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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