Call in a sub: give rice the night off

Brown rice is great, but it gets boring. Try one of these grains instead.

BARLEY The most common edible variety, pearl barley, comes husked and polished. It's available in slow- or quick-cooking varieties. Toss a handful of cooked barley into soup, or mix it with mushrooms, onions, and chicken broth to make an easy stew.

QUINOA This South American import is slightly lower in fiber, but it has added protein, iron, folic acid, and B vitamins. Eat cooked quinoa in the morning like oatmeal, stir it with vegetables and spices to make a pilaf, or eat it alone with a dab of butter.

COUSCOUS This tiny Middle Eastern pasta is often served with meat or vegetable stews. Quick-cooking couscous is available plain or flavored, and it's ready in five to 10 minutes. For an easy side dish, mix it with cooked vegetables and a bit of cheese.

WHEAT BERRIES These unprocessed wheat kernels take several hours to cook if you don't presoak them, but they're worth the wait. They're high in fiber with a rich, nutty crunch that's perfect mixed into hot or cold salads.

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