Jerusalem stew

How happy was I to find Jerusalem artichokes at Ballylagan Farm Shop last week?! Then I had to figure out what to make with them. I peeled and diced them (about six) and cooked off in just enough stock to cover, along with some diced onion and garlic. When they were nearly cooked I added a few chopped mushrooms and chard leaves, along with half a tsp each of smoked paprika and thyme. When all was ready I stirred in some cooked brown rice. The only thing that would've made it tastier was to add the juice of the lemon half that was sitting in my fridge!