Mad Hungry: Whole Grains

Stir carrot, celery, mushrooms, and a mustardy vinaigrette into cooked barley (brown rice works, too). The sunny flavors of tomatoes, herbs, and feta make a transporting -- and transportable -- lunch.

With grain salads in the fridge, you’re good to go. Try the flavor combos below, or improvise with your own favorite ingredients.

Simmer 1 cup barley + 2 cups water + 1/2 teaspoon salt, covered, for 40 minutes. (Makes 3 cups.)

Simmer 1 cup bulgur + 1 1/2 cups water + 1/2 teaspoon salt, covered, for 10 to 12 minutes. (Makes 3 cups.)

Simmer 1 1/4 cups wild rice + 2 1/3 cups water + 1/2 teaspoon salt, covered, for 45 to 50 minutes. (Makes 3 1/2 cups.)

Soak 1 cup farro (

bluebirdgrainfarms.com

) for 25 minutes; drain. Simmer with 2 3/4 cups water + 1/2 teaspoon salt, uncovered, for 25 minutes. (Makes 2 1/2 cups.)

Simmer 1 cup wheat berries + 3 cups water + 1/2 teaspoon salt, covered, for 2 hours. (Makes 3 1/2 cups.)

Simmer 1 cup rice + 1 3/4 cups water + 1/2 teaspoon salt, covered, for 50 minutes. (Makes 3 cups.)