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1
Preheat oven to 400 degrees F. Place sunchokes and shiitake mushrooms in a single layer on a foil lined baking sheet.
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2
Toss with 1 tablespoon of olive oil and season with salt and pepper.
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3
Roast for about 1520 minutes (mushrooms may finish roasting before sunchokes).
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4
Remove from oven, transfer to a bowl and set aside.
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5
Heat broth to a simmer in a medium saucepan, then lower heat so that the stock just stays hot.
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6
Heat remaining 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat.
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7
Add shallot and garlic and saute for 23 minutes or until translucent.
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8
Add farro to the pot and stir so that the grains are coated with the oil.
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9
Saute for another minute or so, until farro is lightly browned and imparts a nutty aroma.
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10
Add wine and miso paste and continue to cook while stirring until the liquid is fully absorbed.
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11
Add a ladle of simmering stock to the farro, stirring often, until liquid is fully absorbed.
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12
When farro appears almost dry, add another ladle of stock and repeat the process, adding stock, a ladleful at a time, for about 2030 minutes or until the grains are al dentetender but still firm to the bite.
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13
Before adding the last ladle of broth, stir in the nutritional yeast and Swiss chard.
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14
Continue to cook until the last of the broth is absorbed.
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15
The farro should have a slightly creamy consistency.
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16
Stir in the reserved sunchokes and mushrooms, season to taste with salt and pepper, and finish with a squeeze of lemon juice just before serving.
