1 cup farro (dry) OR another whole grain of choice (bulgur, quinoa, brown rice, barley)
2.5 cups chicken or vegetable stock
2 cloves garlic, minced
2 cups shelled edamame (soy beans), frozen (thawed) or fresh
1 English cucumber, medium dice
1 red bell pepper, medium dice
1/2 cup roughly chopped fresh mint (leaves only) 
1/2 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh chives
1 tsp ground cumin
Zest and juice of one lemon
1/4 cup extra virgin olive oil
1 tsp salt

Fresh ground black pepper to taste
1/4 cup chopped/slivered almonds, toasted 
 

Bring stock to a boil in large soup pot.  Add farro, mix a bit, reduce heat to medium/low, cover and simmer for 25 minutes, stirring occasionally.  Add edamame and minced garlic into the pot for the last five minutes.  While that is cooking, chop up vegetables and herbs.  Add everything to the pot (except almonds) when farro and edamame are done. Remove from heat, mix thoroughly, divide among 4 plates, top with almonds, and enjoy!  4 servings.  you can eat warm, room temp, or cold.