Farro

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

This kimchi stir-fry is instant comfort in a grain bowl.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Boiling grains is only the first step. Make rice, quinoa, farro, and more even better by stir-frying them.

Say goodbye to too-mushy or too-chewy farro.

This farro salad is clean eating at its most satisfying, because cleansing after the holidays doesn't have to be painful.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

A diet full of brown rice, barley, and farro doesn't have to be austere. Here's how to eat more whole grains and enjoy the process.

From barley to farro to brown rice, we love these creative ways to cook whole grains.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.