The Secret to Cooking Three Grains at Once (With Perfect Results)

This blend of brown rice, farro, and quinoa makes lunchtime way more fun—and it freezes and reheats beautifully.

I used to be big into meal prepping. On Sundays, I’d typically make a big batch of farro, toss it with a Greek-style chopped salad, throw a handful of arugula on top, and divvy it up into five to-go containers for lunch. On Mondays, I’d be ecstatic. Come Fridays, I’d be suffering from farro fatigue.

So I set out to create my own grain medley—a combination of multiple grains that could cook together for a more interesting base to my lunches. I found success with brown rice, farro, and quinoa for a blend that’s nutty, chewy, and utterly satisfying.

Though many recipes (and package directions) ask you to cook grains in a specific amount of water, I find it easiest to cook them using the “pasta method:”—boil in salted water until al dente, then drain and serve. It’s much less fussy and works like a charm. Because some grains take longer to cook than others, I added the rice to the boiling water first, followed by the farro, then the quinoa. After about 30 minutes, all three are cooked to perfection. (Here’s the full recipe for our Big Batch Grain Medley.)

One of the best parts about the medley is how well it freezes. I suggest packing your week’s worth of lunches, then portioning the rest in resealable bags and stacking them flat in the freezer. To thaw, place the grains in a microwavable bowl and discard the freezer bag. Microwave in 1-minute intervals until warm, or reheat in a pan on stovetop.

Use the medley in grain bowls, salads, soups, stir-fries—you name it. Having a batch on hand means adding whole grains into your meals just got way easier.

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