Bring a large pot of water to a boil, just as you would for pasta. (Add salt, if you like.)

Thoroughly rinse and drain grains. Add the grains to the pot; stir, reduce heat to medium-low and simmer until tender.

The cooking time will vary, depending on the grain, so taste often after 30 minutes and remove the grains from the heat when they taste best to you (barley 45-60 minutes; brown rice 30-45 minutes; farro 45 minutes; kasha 10-15 minutes; rye and spelt berries 90 minutes; wheat berries 60-90 minutes).

Drain cooked grains well and serve immediately.