Let a rice cooker become your new best friend, if you don’t already have one. They are not solely for making rice, but all types of grains like farro, quinoa, and barley. Depending on the rice cooker, some allow you to steam veggies, bake and/or even stew meats. But I love using rice cookers especially for cooking more sturdy grains. I find that as long as you have your water/liquid to grain ratio correct, the result is a perfectly cooked grain without all the fuss. Using one during the summer can be a godsend; any way to avoid turning on the stove or oven is always a major bonus.

This is one of my favorite summer salads because it can be served as is, or over a bed of mixed fields greens. Want to add some protein? Try adding grilled chicken, shrimp or beef. Serve it warm or serve it chilled, it’s up to you.

This recipe calls for another one of my recipes, Lemon Turmeric Vinaigrette. You can of course choose to use any vinaigrette of your liking. I do like to keep some form of homemade vinaigrette in my refrigerator, because who know when you might be in the mood for a salad or want to use a touch of it in a marinade.