Sunchoke-Kale Hash with Farro

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 3/4 cup farro
2. 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
3. Salt
4. 1 pound Tuscan kale, tough stems discarded
5. 3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil
6. 1 small red onion, sliced 1/4 inch thick
7. 1 tablespoon unsalted butter
8. 1/2 pound oyster mushrooms, halved if large
9. Freshly ground pepper

1. 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.
2. Meanwhile, in a large saucepan, cover the sunchokes with water and add a large pinch of salt. Boil over high heat until the sunchokes are tender, about 10 minutes. Drain and let cool slightly, then slice the sunchokes 1/4 inch thick.
3. 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 the kale dry and coarsely chop it.
4. In a small skillet, heat 2 tablespoons of the blended oil. Add the sliced red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.
5. In a large 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.
6. Add 1 more tablespoon of the blended oil and the oyster mushrooms. Season with salt and pepper and cook over moderately high heat until browned, about 3 minutes. Add the remaining 1 tablespoon of blended oil along with the farro, kale and onion and cook, stirring, until heated through. Season with salt and pepper and serve.