Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Farro Salad with Prunes and Shallots



Posts : 17743
Thanked : 871
Join date : 2013-01-12

Farro Salad with Prunes and Shallots

Post by Lobo on Wed 20 Jan 2016, 2:39 am

Farro Salad with Prunes and Shallots

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
This simple grain-based side dish from Brett Cooper, chef at Outerlands restaurant in San Francisco, is a great accompaniment to his braised lamb shanks.

  • Printer Friendly Version

  • 275


  • 4 to 6 whole shallots
  • Sea salt, to taste
  • 2 Tbs. extra-virgin olive oil
  • 2 cups (10 oz./315 g) hulled farro
  • 2 fresh rosemary sprigs
  • 6 cups (48 fl. oz./1 l) water
  • 4 oz. (125 g) pitted Italian prunes, halved
  • Fresh thyme leaves for garnish

Related Recipes

  • Braised Lamb Shanks >

Wine Pairing

This pairs well with juicy, full-bodied red wines from our Wine Club.


Preheat an oven to 400°F (200°C).

Put the shallots on a sheet of aluminum foil. Add a pinch of salt and 1 Tbs. of the olive oil. Wrap the shallots in the foil, transfer to the oven and roast until very soft, about 30 minutes. Let cool.

Meanwhile, in a saucepan over high heat, combine the farro, rosemary sprigs, water and a good pinch of salt. Bring to a boil, then reduce to a low simmer and cook until the farro is just tender, about 30 minutes. Remove and discard the rosemary sprigs and drain the farro. Transfer to a bowl.

Peel the cooled shallots and coarsely chop. Add the shallots, prunes and the remaining 1 Tbs. olive oil to the farro and stir to combine. Adjust the seasoning with salt. Garnish with thyme leaves. Serves 8.

Recipe by Brett Cooper, Chef, Outerlands, San Francisco

    Current date/time is Fri 02 Dec 2016, 6:25 pm