This technique--which works with any cooked grain--was my favorite discovery of the whole book project. Frying turns whole grains into wonderfully crunchy, wildly delicious, nutty nuggets; it's a real game changer. Fried grains freeze beautifully, and there's no need to thaw, so I now keep them on hand--a larger grain such as spelt or farro and a finer grain such as quinoa or millet. The crisp bits are fantastic on yogurt or ice cream, as a topper for casseroles or creamy soups, or anywhere you want a little crunch. They're also a great substitute for nuts--good for folks with allergies. And don't worry: When the oil is heated to the right temperature, the food doesn't absorb much.