Sunchoke-Kale Hash with Farro

Name: Sunchoke-Kale Hash with Farro
Cook time: 40 min
Yield: 10
Ingredients: 3/4 cup farro; 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces; Salt; 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

Sunchoke-Kale Hash with Farro was pinched from <a href="http://www.foodandwine.com/recipes/sunchoke-kale-hash-with-farro" target="_blank">www.foodandwine.com.</a>

"Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best New Chefs 2009 Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. Itâ??s wonderful served with grilled steak or on its own as a meatless main course...."

INGREDIENTS

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3/4 cup farro

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2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces

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Salt

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1 pound Tuscan kale, tough stems discarded

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3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil

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1 small red onion, sliced 1/4 inch thick

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1 tablespoon unsalted butter

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1/2 pound oyster mushrooms, halved if large

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Freshly ground pepper

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