Name: Thai-Style Grain Salad with Crunchy Seeds
Cook time: 20 minutes
Total time: 1½ hours
Yield: 4 Servings
Ingredients: 1½ cups freekeh, semi-pearled farro, spelt, or wheat berries; Kosher salt; ⅓ cup raw pumpkin seeds (pepitas); ⅓ cup raw sunflower seeds; 1 teaspoon finely grated lime zest; 3 tablespoons (or more) fresh lime juice; 2 tablespoons vegetable oil; 2 teaspoons fish sauce (such as nam pla or nuoc nam); ½ small red onion, finely chopped; 4 scallions, thinly sliced, plus more for serving; 1 cup fresh cilantro leaves with tender stems, plus more for garnish; 1 cup fresh mint leaves, plus more for garnish; Freshly ground black pepper

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Christina Holmes

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

Recipe notes