Rice mixes well with a variety of grains, such as buckwheat, millet, and quinoa (pictured here).

I’m a big fan of what I like to call “the third option” in the kitchen. Case in point: You know you should eat brown rice but you don’t always find it very delicious, so you either 1) cook it occasionally and suffer through it, 2) cook white rice solely, and feel vaguely guilty about it. The third option might sound obvious, but I’m surprised by how few people have tried it: Go halfsies.

In addition to being higher in fiber and many vitamins, brown rice is also a much greener option (white rice requires about twice as much land, water, and nutrients to grow since around half the weight of the grain is lost in the processing). I was raised on brown rice (duh! Have you seen my name?), and I probably enjoy it more than most people — but I’ll be honest; I don’t always feel motivated to make it.