8 Whole Grains Worth Trying (and How to Cook Each One)
Grains are the quiet backbone of satisfying meals—nutty, chewy, soothing, and endlessly adaptable. If rice and pasta are your defaults, these eight whole grains offer fresh textures and deeper flavor without much extra effort. Think of them as building blocks: a warm base for vegetables, a foil for bright dressings, a way to make weeknights feel grounded and complete.
Farro
Tastes like: Toasted, gently nutty wheat with a springy bite.
Best for: Tossed with roasted vegetables, folded into soups, or as a hearty base for a lemony herb salad.
How to cook: Rinse. Simmer 1 cup farro in 3 cups salted water until tender, 20–30 minutes for pearled, up to 40 for semi-pearled. Drain, rest 5 minutes, and fluff.
Barley
Tastes like: Comforting and slightly sweet; plump, glossy pearls.
Best for: Mushroom barley soup, baked casserole sides, or chilled salads with cucumbers and dill.
How to cook: Rinse. Simmer 1 cup pearl barley in 3 cups salted water until tender, 25–35 minutes (hulled barley takes 45–60). Drain excess, rest, and toss with a splash of olive oil.
Bulgur
Tastes like: Lightly nutty with a soft chew.
Best for: Quick grain bowls, tabbouleh-style salads, and weeknight stuffings.
How to cook: For fine bulgur, add 1 cup to a bowl with 1 cup boiling salted water, cover 15–20 minutes, then fluff. For coarse bulgur, simmer 1 cup in 2 cups water, 12–15 minutes, then drain.
Quinoa
Tastes like: Clean and earthy; tiny pops that stay fluffy.
Best for: Everyday bowls with beans and vegetables, a bed for saucy stews, or a bright lunchtime salad.
How to cook: Rinse well to remove bitterness. Simmer 1 cup quinoa in 1 3/4 cups salted water, 12–15 minutes, until the grains show their little curls and liquid is absorbed. Cover off-heat 5 minutes, then fluff.
Millet
Tastes like: Gentle and slightly sweet; can be fluffy or creamy depending on liquid.
Best for: A quick polenta-like side, breakfast bowls with fruit, or a simple pilaf.
How to cook: Toast 1 cup millet in a dry pan until fragrant. Add 2 1/4 cups salted water and simmer 15–20 minutes until tender. For creamier millet, use 3 cups liquid and cook a bit longer.
Freekeh
Tastes like: Smoky, green wheat with a roasty aroma and deeply savory edge.
Best for: Roasted eggplant and yogurt sauces, chopped salads with mint and parsley, or as a side to grilled chicken.
How to cook: Rinse. Simmer 1 cup cracked freekeh in 2 1/2 cups salted water, 15–20 minutes, until tender with a slight chew. Drain if needed.
Sorghum
Tastes like: Mild and slightly sweet; the grains stay pleasantly bouncy.
Best for: Grain salads that won’t go mushy, hearty soups, and skillet dishes with spicy greens.
How to cook: Soak 1 cup sorghum for a few hours if time allows. Simmer in 3 cups salted water, 45–55 minutes, until chewy-tender. Drain and finish with olive oil or butter.
Buckwheat (whole groats)
Tastes like: Robust and earthy with a hint of toast; naturally gluten-free.
Best for: Cozy pilafs with onions and mushrooms, or a speedy side for braises.
How to cook: Rinse. Toast 1 cup groats in a little oil. Add 2 cups salted water, cover, and simmer 10–12 minutes until tender but not mushy. Rest covered 5 minutes, then fluff.
Whole grains reward a small bit of planning. Cook extra and refrigerate for up to 4 days, or freeze flat in bags for quick defrosting. A bowl comes together fast: a scoop of grain, something green, a protein you like, a crunchy topping, and a bright finish—lemon, vinegar, or a spoon of pesto. The grain does the quiet work, and dinner tastes like more than the sum of its parts.
