1/4 c. bulgur (cracked wheat)
2 1/2 c. boiling water
2 1/2 tsp. plus 1/4 c. fruity olive oil, preferably extra-virgin
1/2 c. brown rice
1 c. cold water
1/2 c. millet
3/4 c. minced fresh parsley, preferably flat-leaf type
3/4 c. minced mixed fresh herbs such as basil, chervil, mint, oregano, sage, and summer savory
1/2 c. minced green onion, including some green tops
1 c. chopped ripe tomato, peeled and seeded, if desired
1/4 c. freshly squeezed lemon juice, or to taste
About 1 tbsp. freshly ground black pepper
Fresh herb sprigs (same as used in salad) for garnish

In a large bowl, cover the bulgur with 1 1/2 cups of the boiling water and let stand for 2 hours. Drain well.

Meanwhile, heat 1 teaspoon of the oil in a small, heavy saucepan over medium heat. Add the rice and stir to coat well. Add the 1 cup cold water and bring to a boil. Stir once, cover, reduce the heat to low, and cook for 45 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork and transfer to a large bowl to cool to room temperature.

To cook the millet, heat 1 teaspoon of the oil in a small, heavy saucepan over medium heat. Add the millet and cook until lightly browned and nutty smelling, stirring or shaking the pan continuously, about 3 minutes. Add the remaining 1 cup boiling water and 1/2 teaspoon of the remaining oil and stir once. Cover, reduce the heat to very low, and cook until done, about 25 minutes.

Remove from the heat, remove the lid, cover the top of the pot with paper toweling, replace the lid, and let stand for 10 minutes. Fluff with a fork and transfer to a bowl to cool to room temperature.

In a large bowl, combine the drained bulgur, cooled rice and millet, herbs, onion, tomato, lemon juice, and the remaining 1/4 cup oil. Season with pepper to taste. Garnish with herb sprigs. Serves 6 as a salad course.