Farro

A big pot of farro The grain to cook when rice turns soggy by Wednesday. Farro keeps a chewy, nutty bite after days in the fridge, so it eats as well cold in a salad as it does warm under a fried egg. Like other cooked leftovers, plan to finish it within three to four days, which carries a Sunday pot through Thursday. Pearled farro is the quick one, ready in about 10 to 20 minutes, while whole farro can take up to 40. Spread it on a sheet pan for 15 to 20 minutes before boxing it: it cools faster and dries a little, so it stays chewy rather than soggy and takes a dressing better. Use it in grain bowls, toss it with roast vegetables and a dressing, or stir a handful into soup to make it a meal.