Pro tip: Pressure-cook your grains, so they aren't a pain to cook.
Over the years, I've stocked up on some unusual grains and pseudograins like farro, millet, and quinoa in every color. "What a pain to cook!" I'd argue. "No time for that on a busy weeknight." But as part of the challenge, I had to go through the reserves gallantly. So I did what any sane person would do: I pressure-cooked each grain, one by one, in an Instant Pot. This cut the cooking times for each way, way down, and I found my fridge stocked with tons of different grain options. I predominately used them as the base for easy-to-pack grain salads, tossed with dried fruit, some herbs, a little lemon zest, olive oil, and vinegar.
Put the tip to use: whole-grain salad recipes
