Farro e Pepe with Roasted Shiitakes & Kale

This recipe is a riff on the delicious Cacio e Pepe pasta dish using our favorite Organic whole grain grown in the PNW by Bluebird Grain Farms. We’ve adapted Samin’s original recipe to add some PNW flair: Par-roasted shiitakes, fresh rosemary, and local lacinato, to balance out the cheesy saltiness with some earthy umami. This dish resembles a creamy risotto, with a salty punch from the Roman inspired cacio e pepe, and an herby earthiness from the combination of mushroom, kale, and rosemary. What you’ll receive: Cooked Whole Grain Emmer Farro The Minnow’s Cacio e Pepe paste Par Roasted Shiitake Mushrooms Torn Lacinato Leaves Organic Lemon What you’ll need: Extra Virgin Olive Oil Pure Kosher Sea Salt Black Pepper Stock (optional) Recipe instructions: Chop the kale leaves to roughly 1/2” inch strips. Set aside. In a large pot over medium heat, add the container of mushrooms and saute until they begin to brown, about 5 minutes. Add the farro, and 1/2 cup of water (Optional: use brot