Sunchoke-Kale Hash With Farro

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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

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