- 3/4 cup farro
- 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
- 1 pound Tuscan kale, tough stems discarded
- 3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil
- 1 small red onion, sliced 1/4 inch thick
- 1 tablespoon unsalted butter
- 1/2 pound oyster mushrooms, halved if large
- Freshly ground pepper
- In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.
- Meanwhile, in a large saucepan, cover the sunchokes with water and add a pinch of salt. Boil until the sunchokes are tender, 10 minutes; drain. Slice the sunchokes 1/4 inch thick.
- Fill the large saucepan with water and bring to a boil. Add the Tuscan kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid from the kale leaves and then coarsely chop them.
- In a small skillet, heat 2 tablespoons of the blended oil. Add the red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.
- In a nonstick skillet, melt the butter in 2 tablespoons of the blended oil. Add the sunchokes in an even layer and cook over high heat until browned on the bottom, about 3 minutes. Turn the sunchokes, reduce the heat to moderately high and continue cooking until starting to brown, about 2 minutes. Push the sunchokes to the side of the skillet.
- Add 1 more tablespoon of the oil and the oyster mushrooms. Season with salt and pepper and cook over moderately high heat until browned, 3 minutes. Add the remaining 1 tablespoon of oil along with the farro, kale and onion and cook, stirring, until hot. Season with salt and pepper and serve.
The recipe can be prepared through Step 4 one day ahead; refrigerate the components separately.
Melon-scented, full-bodied Chenin Blanc.