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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Make Ahead
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8
The recipe can be prepared through Step 4 one day ahead; refrigerate the components separately.
