One thing that calls for a lot of parsley as a main flavoring is taboule. Parsley, I was told (anyone out there correct me if I'm wrong) is high in vitamin C. Since I live in a small Midwestern town, I'm pretty much limited to Near East brand, which comes with a spice packet. I use that, but also go to the garden and harvest copious amounts of fresh parsley and sometimes mint, and when they come in, a tomato or three. This is perfect summertime eating because you just pour boiling water over the grains in the morning (I don't have a/c), put it in the fridge for the day, then at supper time toss in the herbs and tomatoes and you have a great salad/starch without having to heat up the kitchen.
And how about parsley potatoes? It was a favorite when I was a kid. Mom said she learned it in France; new potatoes, cooked slowly in butter (not supposed to be crisp, just whole and tender), and at the last minute generous amounts of parsley.