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Today I made a sort of tabbouleh salad, only with the Italian grain, Faro that I bought in Umbria. I cooked it and then at the very end threw in 1/2 cup chopped onions and 1/4 cup diced sundried tomatoes and let them cook with the faro for the last 3 minutes. Put it in a bowl and let it cool a little, sprinkled on salt and pepper and about 2Tbsp olive oil, and then tossed in a big cupful of chopped parsley. Ate it as a side dish. YUM! I'd never heard of Faro until we'd gone to Assisi!