Whole grains are delicious, versatile and healthy, but they take a long time to cook. Save some time by doubling every batch and freezing half, just reheat these grains as an almost-instant side dish for stir-fries or as the base for the three recipes that follow.

Using this method, known as the pasta method for obvious reasons, is hands-down the easiest way to cook almost any grain. Simply simmer any grain in boiling, salted water until tender, then drain—no need to remember water-to-grain ratios. For smaller grains, like quinoa, you’ll need a fine-mesh strainer so the batch doesn’t go down the drain.

With cooked grains on hand, dinner ideas abound: think hearty fried rice, a refreshing salad packed with veggies or grain bowls topped with roasted and raw vegetables and a heavenly tahini dressing. To thaw and reheat, plunge the grains into boiling water and cook one minute.