Slow-Cooker Parmesan & Pea Farro with Fennel Salad

Heat the butter in a large nonstick skillet over medium-high. Add the leek, farro, wine, and garlic, and cook, stirring often, 2 to 3 minutes. Transfer the farro mixture to a 5- to 6-quart slow cooker. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt.

Cover and cook on LOW until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes.

Turn off the slow cooker; remove the cheese rind and thyme sprig. Gently stir in the peas, yogurt, grated Parmesan, and pepper. Cover and let stand until the cheese is melted, about 10 minutes.

Meanwhile, trim the fennel bulb, reserving the fronds. Using a mandoline, thinly slice the fennel to measure about 4 cups. Coarsely chop the fronds to measure about 1/4 loosely packed cup. Combine the sliced fennel, fronds, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a medium bowl. Serve the cooked farro mixture topped with the fennel salad.