Rice is wonderful, but it has company. Three ancient grains that deserve a regular place in the rotation.
Rice earns its place at the center of so many tables, but it can crowd out grains that are just as easy and arguably more interesting. Freekeh, bulgur, and farro each bring a texture and a flavor that rice cannot, and all three cook on roughly the same weeknight timeline. Rotating them in keeps a repertoire from going stale.
Bulgur is the fastest and most forgiving. Parboiled and cracked, it needs only to be steeped in hot liquid until tender, which makes it the backbone of tabbouleh and a quick side for almost anything off the grill. Freekeh, young wheat that is roasted while still green, brings a smoky, nutty depth that stands up to bold spices and turns a simple pilaf into something memorable.
Farro is the chewiest of the three and the most satisfying in a bowl or a salad, holding its bite even after it cools. Cook a big pot at the start of the week, keep it in the fridge, and fold it into whatever you are making -- a warm grain bowl one night, a cold salad the next. Once these three are in your pantry, rice becomes a choice rather than a default, and dinner gets a good deal more varied.
