This recipe shouldn't even count as mine, since I borrowed ideas from so many of my Food52 muses ... I knew I wanted to do a farro and chard deal, but with flavors along tabbouli lines. I used Jennifer Perrilo's idea to infuse the farro with aromatics, like in her fabulous salad http://www.food52.com/recipes/5092_summer_farro_salad. I swiped the pinch of cinnamon from WinnieAb's excellent amaranth tabbouli http://www.food52.com/recipes/10645_amaranth_tabouli and the idea of using golden raisins from The Internet Cooking Primcess' addictive cous cous http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint. The end result is a tasty and fairly hearty side - turns out to be really good with tarragon and pernod salmon! - aargersi

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