1Boil the seven herbs briefly in salted water and chop finely.

2Put lightly washed rice and 8 cups of water in a pot and place over medium heat. Once boiling, stir once from the bottom of the pot with a rice spoon, reduce the heat to low, place the lid on the pot slightly ajar and simmer slowly.
After 20 minutes, add the grains, stir, and simmer until cooked to your desired tenderness.
(Total cooking time is about 30 to 40 minutes)

3To finish, add step 1 and the salt, mix, cover and leave to steam lightly.
Serve into bowls and sprinkle with chopped parsley.