Dress this creamy yet crunchy grain with a little EVOO and fresh herbs, and you've got a savory stand-in for polenta or couscous.
BUCKWHEAT WITH PASTA, ONIONS AND MUSHROOMS
Try toasting the buckwheat before cooking to add an earthy, smoky flavor to this dish.
FARRO-AND-RED PEPPER SALAD WITH SESAME AND GINGER
Make this recipe ahead of time: The flavors will become more intense, and unlike other starches the farro won't dry out or get mushy.
MILLET PILAF WITH ALMONDS AND FETA
Switch up your everyday pilaf for millet and you'll get an extra antioxidant boost.
PESTO BARLEY WITH MOZZARELLA AND CHERRY TOMATOES
Keep cooked barley on hand in the freezer -- it defrosts easily in the microwave -- and you can toss this salad together in minutes.
DIRTY BROWN RICE
It's easy to introduce your family to brown rice when it's mixed with sausage and peppers, and they'll get three times the fiber than they would have with white rice.