WHEAT

JERUSALEM ARTICHOKES WITH FARRO, SPINACH AND OYSTER MUSHROOMS

Texturally, this is a masterstroke: chewy farro, velvety oyster mushrooms, creamy starchiness of artichokes and tender spinach. They all earn a prime spot of real estate in the fridge.

PREPARATION TIME: 20 minutes | COOKING TIME: 35 minutes | SERVES: 6

²/₃ cup (120 g/4¼ oz) farro

500 g (1 lb 2 oz) Jerusalem artichokes, scraped or thinly peeled

¼ cup (60 ml/2 fl oz) olive oil

2 garlic cloves, crushed

1 small red onion, thinly sliced

150 g (5½ oz) small oyster mushrooms

2 handfuls (50 g/1¾ oz) baby spinach leaves

1 handful parsley, chopped

1 teaspoon finely grated lemon zest

juice of ½ small lemon

sea salt flakes and freshly ground pepper

Put the farro in a pot and cover with 5 cm (2 in) of water. Bring to the boil, cover and cook over low heat for about 20 minutes, or until the farro is tender. Drain well.

Thickly slice the artichokes and put them in a large pot of lightly salted water. Simmer for about 3 minutes, or until just tender and then drain.

Heat 2 tablespoons of the oil in a sturdy pan and when hot, add the garlic, onion and artichokes and cook over medium heat for about 8 minutes, or until the onion is soft and golden. Increase the heat to high, add the remaining oil with the mushrooms and spinach and toss. Cook for 2–3 minutes, or until the spinach just starts to wilt. Add the farro, parsley, lemon zest and juice, with salt and pepper to taste. Give the pan a few quick tosses for a couple of minutes to heat through. Serve immediately.

TIP Salt has the habit of hardening grains if it’s added at the beginning of cooking.