This herbaceous grain salad is delicious on its own, but wonderful paired with a heavy protein or seafood dish. Recipe adapted from Alison Roman's Herbed Chickpeas featured in Bon Appetit magazine.
1cupchopped mixed herbsI used cilantro and parsley in the photo
¾cup10-minute farrocooked using instuctions on the bag/box - you can cook it in a miso, vegetable, or chicken broth instead of water if you have it around