Place 2 teaspoons of canola oil and butter in a Dutch oven over medium-high heat. When butter has melted, add leeks and cook 4 minutes, stirring frequently.
Add stock, pearl barley and brown rice. Bring to a boil, cover and reduce heat to simmer.
Cook 35 minutes, then stir in raisins and bulgur. Cover and cook 10 minutes longer.
Meanwhile, place remaining canola oil in a small skillet over medium-high heat. Add sunflower seeds and saute 2 minutes or until lightly browned. Remove from heat and set aside.
When the bulgur is tender, remove from heat and stir in sunflower seeds, parsley, salt and pepper.
Serve over mixed salad greens and drizzle the top with olive oil. Garnish with Parmesan if desired and serve.