tonys farro & lentil pilaf

chewy farro and whole lentils simmered in savory chicken stock with soy sauce and butter, finished with fresh parsley. one pot, no draining, no fuss.

ingredients

• 1 cup farro
• 1/2 cup whole brown/green lentils
• 3 cups water
• 1 tbsp Better than Bouillon chicken base
• 2 tbsp soy sauce
• 2 tbsp butter
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp fresh parsley, chopped

steps

1. combine everything. in a pot, combine the farro, lentils, water, bouillon, soy sauce, onion powder, garlic powder, parsley, butter. stir until the bouillon dissolves.
2. simmer. bring to a boil, then reduce heat to low and cover. simmer until the farro and lentils are tender and most of the water is absorbed. check partway through and add a splash more water if it looks dry before they're tender.