Slightly OT, but one lesson I learned a while ago is that whole grains lend themselves well to similar cooking techniques. For example, I had first learned that farro tastes best if you toast it in the pan before adding water/stock--similar to couscous or quinoa.

What I didn't notice until later on is that you can do the same with oats! I now toast steel-cut oats in butter and then cook them like usual. Had never made the connection before that it's the same thing you do with farro, just a different grain.