With rice, cooking the grain ahead is a benefit for a multitude of recipes. Easy fried rice is much better using rice that’s been sitting in the fridge, rather than a freshly cooked version that’s too wet to crisp up in the wok. Leftover rice can also be turned into a batch of warm Mexican rice soup. Since the rice would already be cooked, you can add it a few minutes before taking the soup off the fire.

Nutty, hearty farro comes together with asparagus and toasted walnuts to make a delicious spring harvest farro salad. Not much cooking is required for this hearty dish. With the farro being pre-cooked, all you need to do is heat the walnuts and asparagus for a few minutes, then combine them with farro, feta, arugula, mint, cranberries, and parsley. If you’re in the mood for a warm dish, reheat the farro before tossing it with sauteed chickpeas, pan-seared chicken breast, olives, tomatoes, feta, and a zesty lemon-yogurt dressing to make a Greek chicken grain bowl.

White quinoa is surprisingly good at blending into foods across cultures. The grain tastes incredible in a Thai quinoa salad, complete with roasted peanuts, chopped basil, purple cabbage, sliced carrots, and a tangy lime and soy sauce dressing. The next day, switch things up with a California avocado grain bowl. With roasted corn and zucchini, creamy avocado, and sliced radishes and tomatoes, this hearty bowl comes together quickly.