Coins, Kamut, and Lemon Vinaigrette on a different day. Or if you prepare wild rice ahead of time, you can use it in the Warm Wild Rice Salad with Herb-Roasted Mushrooms and Parmesan or as a variation of the Chicken Stew with Honey-Balsamic Squash and Farro.

Look at the table as something similar to a restaurant menu for the next week. I want you to get enthusiastic about cooking and experimenting with ancient grains, all day, every day. Just like I do. I hope the table will help show you how versatile ancient grains can be, how easy it is to cook them and to cook with them, and how effortless it is to always have some on hand to use in whatever dish you fancy.

Most important, I hopekept soft for 1 to 2 hours in a crockpot, using the _warm_ setting.

CORNMEAL INSTEAD OF POLENTA In the Two-Step Method, stone-ground medium cornmeal works best (be sure to use weight measures, as the volume can vary widely).

In step 2, add only 2 cups (instead of 3) liquid and stir more vigorously and scrape the bottom of your pot to avoid sticking. Cornmeal will stay softer throughout and benefits from a few minutes rest.

The beauty of cornmeal: Leftovers reheat well in the microwave on high, covered, stirring once or twice. Or reheat on the stove top in a heavy pot over medium, whisking to dissolve any lumps, and adding a little water or broth as needed.

LEFTOVERS This recipe makes enough for 2 meals. Be sure to spread extra