Prepare a dish using an unusual grain.

“I recently found myself in a little whole grain conundrum: I found a fabulous one-pot farro recipe on the Smitten Kitchen but only had freekeh on hand. I went out on a limb and did a quick whole grain swap, using the freekeh in place of farro. Not only did the dish cook quicker than the recipe anticipated (without detriment to the final product) but it actually was the perfect main dish, when topped with a poached egg. The final product was incredibly dynamic and flavorful; the grain took on the flavor of the tomatoes and onions I put in the dish while also maintaining the nutty, grassy flavor of the freekeh. The grain was sturdy after being cooked and held up to the deliciously runny egg being broken over it without becoming a mushy pile.”

“I bought a baggie of whole farro from Sprouts last weekend. I soaked it overnight and it still took 40 MINUTES of boiling for it to soften, but goddamn is it delicious. The texture is delightful, pleasantly chewy with a light pop, and the flavor is almost as mild as white rice, but its a whole grain with plenty of fiber, and not starchy. It's like if oat groats and white rice had a baby - a perfect blend of "healthy, but requires low effort to make it taste good". [...] Farro, I've just boiled it with salt and chucked it into my burritos and tacos no problem, they blend right in without overpowering.”