Heat 2 teaspoons oil, sunflower seeds and ¼ teaspoon salt in saucepan over medium-high heat.
Sauté 2 minutes or until lightly browned. Remove from pan and set aside.
Add remaining 2 teaspoons oil, butter and sauté leek for about 4 minutes or until tender, stirring frequently.
Add water, chicken broth, barley and brown rice, and bring to boil. Cover, reduce heat and simmer 35 minutes.
Stir in currants and bulgar; cover and simmer 10 minutes or until grains are tender.
Remove from heat; stir in remaining ¼ teaspoon salt, sunflower seeds, parsley and pepper.